What's going on here: Take a drive through the Texas Hill Country in the summer time and if you're lucky you will happen upon one of the many lavender farms that grace the heart of Texas. Here we've paired Texas Lavender with Kampot Pepper and Lemon to create an aromatic and flavorful seasoning blend you won't find anywhere else.
How to use it: Perfect on poultry, pork, lamb, vegetables, and vinaigrettes.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet or an unsealed plastic bag and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.
Ingredients: Kosher flake sea salt, Kampot black peppercorns, Texas lavender, lemon peel, fennel, toasted onion powder, toasted garlic powder.
Serv. Size: 1 tsp (3g). Servings: 21. Amount per Serving: Calories 4. Fat Cal 0 (0%DV), Sodium 280mg (11% DV), Total Carb 1g (1%DV), Fiber 1g (1% DV), Sugars 1g, Protein 0g, Vitamin A (2% DV), Percent Daily Values based on 2,000 calorie diet.