Every summer we grow a variety of hot peppers and dry them for our gift-giving projects. This is a craft, not a business, which means it’s okay that no two years ever produce the same blends. Here are the finishing salts we created for 2018. 

BushFire

Allium Hot Salt

… Hot …

Sea salt, Himalayan pink salt, hot pepper blend, onion, chives, garlic scapes, garlic, black pepper.

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Scarborough Fair

… Medium …

Sea salt, hot pepper blend, parsley, sage, rosemary and thyme.

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Mild

Sea salt, Himalayan pink salt, hot Hungarian pepper, jalepeno pepper, black pepper, coriander, dill seed, garlic, onion, paprika, parsley, rosemary, thyme.

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Wild

Coarse grey sea salt,
chili pepper, habanero
pepper, ghost pepper.

And two from 2017:

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Togarashi Salt

… Medium …

Sea salt, sesame seeds, seaweed, black pepper, chili pepper, organic orange zest.

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Java Salt

… Mild …

Sea salt, organic Nile Highland coffee beans, hot Hungarian pepper, garlic.

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