Salt of the Dead

Flavors you can feel.

Rim salts and seasonings you feel before you taste them.

See the salts
The Salt of the Dead mark: a graphite rubbing of a spiral, fine lines, jagged lines and dots.
Dried orange slices, dried chiles, fresh peppers and a spoon of chili salt on a white plate.

What it is

Salt of the Dead makes rim salts and seasonings that do more than taste good. Some buzz and some tingle. Some pucker or build slow heat. The lid tells you which.

The sensation key

Feel it before you taste it.

Every jar carries the same mark: a spiral, lines, jagged lines and dots. That’s buzz, tingle, pucker and heat. On each label, the sensations in that salt are ticked in red. Read the box, then dip the glass.

BuzzA hum on the lips

TingleFizz, quick and electric

PuckerSharp and sour

HeatSlow build

SmokeLow and slow

SweetFirst, then heat

A rubbing taken from the lid of Buzz Rim Salt, with buzz, tingle, pucker and heat ticked in red.

The range

Four entries so far.

Working names · Coming soon

A wide, shallow glass jar of Smoked Chili Salt with a ledger label and a black lid.

Nº 01

Salt

Smoked Chili Salt

Jalapeños cold-smoked over apple wood, dried slow and kept in flake salt. The first salt we made.

A wide, shallow glass jar of Buzz Rim Salt with a ledger label and a black lid.

Nº 03

Rim salt

Buzz Rim Salt

Flaky salt, lime zest, chili and Sichuan pepper, with a flower that makes your lips hum.

A wide, shallow glass jar of Chili-Citrus Dust with a ledger label and a black lid.

Nº 07

Seasoning

Chili-Citrus Dust

Guajillo and puya with lime. Seven batches in, and still being written.

A wide, shallow glass jar of Carolina Candy with a ledger label and a black lid.

Nº 12

Seasoning

Carolina Candy

Whole jalapeños soaked in sorghum syrup and dried low. Sweet first, heat after.

Potted chile plants growing outdoors in the sun.
Two hands holding fresh red and orange chiles.
A bowl of fresh red, green and yellow chiles.
Three spoons of finished blends on a white plate.

From the ledger

Everything here was alive once.

Grown, smoked, dried and kept in salt. Every batch is a numbered entry in our ledger.

Read the ledger →