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(for color)
Made in Portland, Oregon!
We pick, pack and ship orders around the clock. Most orders will be processed within 1-2 business days of receipt. Many orders are shipping sooner than that! Please note orders are not processed or shipped on weekends or holidays.
We are happy to ship every package with recyclable or compostable materials. We also include a complimentary sweet bite in each order :-)
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My children absolutely love Fleur de Hell Salt. It is the only thing I can season pasta or eggs with for them. We even bought a jar for Grandpa’s house when he has the kids.
This is our favorite finishing salt. It adds a hint of spice to any dish. (It is *so* good on scrambled eggs or mac & cheese and delicious on a margarita glass rim.) We always have a jar on hand and this time I bought the next size up because we go through it so fast.
We use it on almost everything. My husband says there’s no point in using regular salt anymore. He believes we should use Mark Bitterman’s Fleur de Hell instead. Try it. You won’t regret it.
I love this stuff! It adds the right amount of heat.