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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.
We test everything we sell. Here’s how we’d use this.
Whip Jacobsen's Infused Black Garlic Salt into prepared mayonnaise for a sandwich spread or use as a base for egg and tuna salads. We absolutely love it to finish classic Roman Cacio e Pepe or Spaghetti with Pancetta (Pasta alla Gricia). Or for a simple spice rub, mix 1 tablespoon black garlic salt with 1 tablespoon smoked paprika, 2 teaspoons sweet paprika, 2 teaspoons ground black pepper, and 1 teaspoon Demerara or turbinado sugar. To get the best handle on its unique flavor, try a dusting on sliced tomatoes drenched with fruity olive oil or sliced avocado with a shake of hot sauce.
Keep a bowl on the dinner table--or a container at work--to boost the blandest meal. Its the perfect finishing salt.
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