Fleur de Sel meets Ghost Pepper. One of the hottest peppers in the world, India's legendary Bhut Jolokia (Ghost Pepper) is expertly infused by Selmelier and James Beard Award winning author Mark Bitterman into the glittering crystals of the salt worlds natural born leader, fleur de sel.
Sprinkled on food, you get mysterious mineral excitement trailing off a molten meteor of fiery flavors. Impossible to explain. Scovilliain fireworks for the mouth. Try Fleur de Hell on stir fried bok choy, shitakes, rice noodles. Get the corn on the cob your mother never fed you, slathered in butter, spiked with lime juice, and set on fire with Fleur de Hell. Toss Fleur de Hell over Calabria-inspired sesame-oil seared eggplant and red onions. Ceviche with this salt on top will never be the same. And to heck with chili pepper flakes, this is the way to go for Pizza. If salty flavors appeal to our need for vital minerals, bring balance, and center us, then spicy flavors beckon our spirits to the horizon, set us loose in the shimmering deserts of discovery and abandonment. Once you eat Fleur de Hell, you may never come back.
Ingredients: sea salt, ghost pepper powder, turmeric