Hibiscus Chili Salt

Kosher salt blended with crushed and ground hibiscus, the deep crimson flower behind agua de Jamaica and karkadeh, plus cracked orange peel and crushed chili flakes. Hibiscus brings a bright, cranberry-like tartness, the orange adds a fresh citrus lift and the chili gives a gentle, building warmth.

A touch of citric acid sharpens the tang, so one pinch seasons, brightens and adds heat in a single step.

The salt is coarse and flaky, flecked with dark ruby hibiscus, red chili and golden chili seed. It works as a finishing salt and as a rim salt, since kosher flakes cling to food and to a wet glass rim.

Technique tip: to rim a glass, run a citrus wedge around the edge and dip it into a shallow plate of the salt. On food, add it just before serving so the hibiscus keeps its colour.

How to use it

Sprinkle over mango, watermelon, pineapple and cucumber, grilled chicken, fish and shrimp, roasted sweet potatoes, avocado toast and salads, or use it to rim margaritas, micheladas, lemonade and agua fresca.

Details

Also known as

Hibiscus Chili Rim Salt, Jamaica Chili Salt, Floral Chili Salt, Sel hibiscus et piment