fatalii salt [hot]
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Because the salt has been blended with fresh fatalii peppers the flavors are infused throughout (this is not a mix of dried fataliis and salt):
Look at them - they even look like flames!
And speaking of salt (ha! I'm joking! I know all I've been talking about is, well, salt), did you know that the salt we use for this is solar-evaporated right here in the San Francisco Bay? For real. It takes 5 years for the bay water to evaporate into salt crystals! The San Francisco Bay is particularly well-suited for sea salt evaporation thanks to its dry summers, steady breeze, and clay soil. Here is a satellite photos of the salt evaporation ponds in the southern tip of the Bay:
The red color you see in the photo is a result of the high-salinity tolerating Dunaliella algae. Salt ponds in the San Francisco Bay date back to 1854. More recently (2003) most of the salt ponds were sold to state, federal, and nonprofit groups who are in the process of restoring them back to wetlands (I believe the green “ponds” in the bottom right of the photo are those restored wetlands).
SIZE: 3.25 oz (92 g)
SHIPPING COST: any size order ships in the continental United States for a flat rate of $12. For orders to Hawaii or Alaska please email email@example.com.