As of November 18, 2020: Our NW 23rd Ave and N Mississippi shops are temporarily closed.
Taste of Portland Salt 6-Pack
Play Portland’s Greatest Hits! Taste your way through the city’s favorites with these six flavored salts. Sprinkle with gusto on freshly baked bread and unsalted butter, green salad, fried chicken, donuts, ramen, burgers and more...
This set includes six 1.2oz by volume cork top jars of the following house-infused salts:
Bitterman's Roasted Garlic - Sun-evaporated fleur de sel is harvested by hand and then craftily infused with pure organic garlic. Sprinkle on pasta, popcorn, and scalloped potatoes, sautéed squash. Mash into unsalted butter for other worldly garlic bread. Use as a topping for everything from pizza to tomato salad, or in sauces from béchamel to bolognese.
Bitterman's Fleur de Hell™-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.
Bitterman's Herbes de Northwest™-Enjoy the flavor and aroma of the bold Pacific Northwest! Scatter liberally over goat cheese, omelets and anything grilled. Blue spruce aroma and with sun-kissed sea salt elevate Provence’s timeless blend of lavender, thyme, sage, marjoram, and rosemary.
Bitterman's Chili Lime -Spicy-tangy confetti for grilled chicken, rice and beans, fajitas, taco salads, avocado toasts, margaritas, and daiquiris! This baby sounds simple enough, looks innocent enough. But don't let that fool you. Bitterman's Chili Lime Salt packs a (expertly administered) Mil Máscaras-style body slam of flavor in every pinch. Hand-harvested fleur de sel infused with luscious lime, a banquet of spices, and daringly hot guajillo chili peppers.
This salt has a strong aroma, bright visual impact, and a tamarind-like tart sweetness. Sprinkle it on all manner of hard and soft cheeses, maple-glazed coho salmon, paprika rubbed pork loin, braised lamb shank with sage, duck fat roasted winter root vegetables, or pinch a few grains atop baklava or pistachio ice cream.
Blue Lavender Flake-A bright sun meets rugged beauty with sea salt infused with lavender grown here in Oregon. Sprinkle these boldly herbaceous lavender flakes on ice creams, pastries, salads, fish.