Briny and bright, this sprayable seasoning adds a burst of citrus and salt to any dish. Kleiner Bär, one of Austria’s best restaurants, developed these clever sprays for diners to add an extra, even hit of flavor to dishes off their menu. The atomizer releases an even mist of lemon-infused liquid salt, which is perfect for adding a touch of brightness to any dish—and applies more evenly than sprinkling salt from your hand. While you can use the spray in place of fresh lemons, the salty, citrusy flavor reminded us of preserved lemon. Try it for marinating meat or fish, spray on salads or roasted vegetables and finish sautéed bitter greens with it. We love using this one to spray inside a cocktail glass or to add to the rim before salt or sugar for an extra hit of flavor and aroma.

Organic Sea Salt from Wajd, a Lebanese company out of the historic salt-mining town Anfeh, offers a bright, crisp brininess, as opposed to the earthier minerality of some other artisanal salts. Moreover, this salt uses no chemical additives or agents in its production process that might alter its taste, unlike conventional table salt. With a larger crystal than other sea salts, it’s great as a finishing salt that adds visual texture as well as flavor. Freshly grind Wajd Organic Sea Salt as you would whole peppercorns, over any recipe that could benefit from a sprinkling of salt for visual texture and taste. Whatever the application, start with a small amount first—with its pure flavor and larger crystals, a little of this sea salt goes a long way.

A close cousin of the fragrant meyer lemon, yuzu balances punchy citrus with floral freshness. While many flavored salts go too easy on the aromatics, this one makes a true statement—likely because it incorporates the peel, juice and pulp of the fruit and not just the rind like your standard citrus salt. Shaved into airy flakes that melt on the tongue like snowflakes, this elegant salt yields a lightness and delicate crunch that’s not present in denser grains. It’s laced with a pale yellow powder, a clear visual of its vibrant, mild-sour taste. The flavor is unquestionably yuzu: complex and bright, not mellowing into a vague citrusy taste like other similar products, but the even salt itself brings its own nuanced taste to the table. Mined from a 420 million year old salt dome, it offers earthy mineral and peppery notes. Infinitely sprinklable, this seasoning distills the zest and punch or fresh yuzu into a shelf-stable format. Sprinkle atop deep fried dishes like French fries or our Japanese Fried Chicken to cut the richness, or incorporate into a rub for grilled meats to balance the well-browned savoriness with citrus. Shake into soups or into side dishes like our Sichuan Dry-Fried Cauliflower. And if it’s after 5 o’clock, consider using the salt to rim our Chili-Pineapple Margarita.

We love the deep savoriness and subtle fermented funk of this infused black garlic salt, whose every component is made in-house by Jacobsen Salt Co. near Portland, Oregon. Aged for two to three months in controlled heat and humidity until it undergoes the Maillard reaction (the same phenomenon that gives seared meats their umami flavor), black garlic is more mellow than raw garlic, with caramelized notes and a delicate balance between sweet and savory. Jacobsen Salt Co. grounds black garlic into a powder and mixes with the company's flaky, hand-harvested Pacific sea salt.

Cherrywood chips impart a rich smoky aroma and subtle fruitiness to this sea salt, without the bitterness that you might get from hickory or the more intense sweetness of apple or maple. We love the delicate texture and clean flavor of Jacobsen's hand-harvested salt flakes from near Portland, Oregon—they add a crunchy element on top of bright salinity.

Jacobsen's hand-harvested sea salt from Oregon has a delicate crunch and releases bright bursts of clean, crisp salinity with each bite; it's perfect for tempering the pungency of garlic, making this one of the most balanced garlic salts we've tasted. The blend is savory and slightly nutty without being overpowering.

Milk Street’s Sichuan Salt tingles the tongue with prickly Sichuan peppercorns rounded out with warm five-spice powder, musky white pepper and a touch of sugar. Well rounded, it's an all-purpose seasoning that we dust over roast chicken, seared steaks, vegetable stir fries, chewy fried noodles and snacks like popcorn. It blends well with sesame oil to drizzle over sautéed greens or roasted sweet potatoes. Or blend with a little cornstarch and use as a coating for sautéed cutlets or cubed tofu.

This fish sauce-infused salt is made by extracting some of the brine from wild-caught black anchovies that have been fermented for 12 months to make Red Boat's fish sauce. The salt is dried back to crystal form, producing a rich seasoning that can be sprinkled into all kinds of recipes. It is ideal for dishes that can benefit from umami but not the addition of liquid. And despite its funky aroma, the salt doesn't taste fishy but rather like the ocean: crisp and briny with sweet-savory notes. We love Red Boat's all-natural complexity and crisp, clean taste; unlike many other fish sauce brands, the company uses no added sugar for dimensions of flavor.

As I’ve said many times, salt is salt. But if you use a lot, why not use the best? I like that this top-notch, hand-harvested sea salt comes from the Oregon coast and its briny flavor leaves no aftertaste. And I admit, I also like the packaging! A two-pound box is a reasonable $12, a reasonable proposition, and a two-pack of the slide-tins (they are .42 ounces each) is just $7, good for traveling or for a stocking stuffer or small birthday gift.

Organic Sea Salt from Wajd, a Lebanese company out of the historic salt-mining town Anfeh, offers a bright, crisp brininess, as opposed to the earthier minerality of some other artisanal salts. Moreover, this salt uses no chemical additives or agents in its production process that might alter its taste, unlike conventional table salt. With a larger crystal than other sea salts, it’s great as a finishing salt that adds visual texture as well as flavor. Freshly grind Wajd Organic Sea Salt as you would whole peppercorns, over any recipe that could benefit from a sprinkling of salt for visual texture and taste. Whatever the application, start with a small amount first—with its pure flavor and larger crystals, a little of this sea salt goes a long way.

Briny and bright, this sprayable seasoning adds wasabi heat to any dish. Kleiner Bär, one of Austria’s best restaurants, developed these clever sprays for diners to add an extra, even hit of flavor to dishes on their menu. The atomizer releases an even mist of wasabi-infused liquid salt, which is perfect for adding a touch of heat to sushi or rice—and applies more evenly than sprinkling salt from your hand. We were impressed by the noticeable wasabi flavor and its signature moderate, throat-tickling heat. Try it for marinating meat or fish, spray on salads or roasted vegetables and finish seafood dishes with it. Besides sushi, we love it on anything from the raw bar, fried New England seafood, fish and chips, poke, soba noodles and so on.

Briny and bright, this sprayable seasoning adds light, peppery heat to any dish. Der Kleine Bär, one of Austria’s best restaurants, developed these clever sprays for diners to add an extra, even hit of flavor to dishes off their menu. The atomizer releases an even mist of pepper-infused liquid salt, which is perfect for adding a touch of brightness to any dish—and applies more evenly than sprinkling salt from your hand. Salt and pepper shakers are a thing of the past with this two-in-one spray; it delivers moderate, clean black pepper flavor along with a burst of salt. Try it for marinating meat or fish, spray on salads or roasted vegetables and finish eggs or tacos with it.