STEAK SALT

A bold steak salt for meat that doesn't need much explaining – but does need plenty of flavor. Salt forms the savory base, while Aleppo pepper and classic paprika add a warm, fruity depth. Garlic and black pepper bring heartiness and heat, and lemon granules provide a surprisingly fresh counterpoint. Chili and chili flakes round off the blend with a pleasant heat that builds slowly. The ingredients are deliberately processed more coarsely so the blend spreads well over the meat and forms an aromatic surface when searing or grilling. Carefully mixed in-house and put through the mill.

Bold, savory and peppery, with fruity paprika, hearty garlic and well-balanced chili heat. The lemon granules add a subtle freshness and keep the blend from tasting too heavy. Thanks to the coarser texture, the individual flavors unfold gradually – from the first salty, peppery impression to the warm heat in the finish.

Ideal for beef steaks, pork, lamb, chicken, burgers and grill skewers. Lightly brush the meat with oil, sprinkle the steak salt evenly over it and gently press it on. For thicker steaks, the blend can be applied about 30–60 minutes before searing or grilling. For an especially aromatic crust, season again sparingly just before serving. Also great with fried potatoes, potato wedges, grilled vegetables, mushrooms, corn on the cob and hearty skillet dishes.

A coarser spice blend stays more visible when grilling or searing and doesn't release all of its flavors at once. Paprika and chili don't just add spice here, they also contribute to the rich color of the surface. The lemon granules provide a fresh contrast to the roasted flavors, which is why they go especially well with rich cuts of meat. To keep the paprika, garlic and chili from burning, don't place the seasoned meat directly over open flames.