MASTER OF FLAVOR
Tyler is the older brother of the Ryan clan and has been with us since nearly the beginning. He is our master flavor developer and chief gourmand. Here are his tasting notes!
NATURAL SEA SALT
Substantial in its flavor, this salt captures the mineral bounty of the ocean. Just a pinch will add a robust taste to your cooking, baking and food preparations. A salt for all occasions!
Like a movie star in my cabinet! It pairs well with almost everything and impresses on top of avocado toast or buttered potatoes.
Tangy with a mild kick of spice and with the characteristic taste of Kimchi that only authentic Gochugaru peppers bring.
Medium-hot spice, dash of sour, pinch of sweet, touch of savory garlic. Use it on anything you'd put the famous sauce on.
MADRONA SMOKED SALT
Shipwrecked on a deserted island, I'd choose smoked salt as my one seasoning. Enchantingly rich yet not overpowering.
SPICY THAI BLEND
Tastes and smells like the rich, spicy broth of Tom Yum Soup! It works well on pan-seared Ahi tuna, veggie skewers or rice noddles.
SAN JUAN BLEND
Our most versatile blend features garlic, pepper and a hint of celery seed. An easy way to dress up meats, veggies, salads and more!
This mild duet of bull-kelp and sea salt is sure to remind you of the beach! Try this briny delight on everything from hardboiled eggs to steamed rice.
LEMON PEPPER BLEND
A zingy way to season halibut or brighten up veggies like steamed cauliflower. I suggest mixing it with some Greek yogurt for an easy veggie dip.
Mildly spicy yet robust in flavor, I use this blend in chili or other tomato-based soups. Or try as a finishing touch to your favorite baked potato recipe.
This vibrant mix of my favorite Italian herbs makes an ideal base for pasta sauce. Also works great as a coating for pan-fried chicken breasts.
Use in place of a squeeze of lemon on salmon or wilted kale. The delightful tartness makes my mouth sing.
My favorite way to adorn jasmine rice and my go-to addition for all things stir-fried.
Practically dripping with sweet and smoky aromas, I love how easily this blend brings the grill indoors.
A surprise hit on fried eggs, this blend is more dexterous than its name implies. Subtle spice, warm smoke, and a burst of garlic.
SAN JUAN ISLAND HONEY
Extremely light and delicate, this honey is completely unheated and minimally filtered so you can taste the flowers.
UPPER LEFT HONEY
Taste the bright flavors of the Pacific Northwest. I drizzle this on oatmeal or add it to salad dressings and marinades for a floral sweetness.
An unforgettable union of sweet and smoky – my friends use this on everything from baked chicken to peanut butter sandwiches.
Dill Pickle Salt
A wonderfully puckering combination of minced garlic, dill and vinegar. Plays well with corn salad, deviled eggs and salmon cakes. It's everything we love about pickles minus the cucumber.
The scorpion pepper offers more than just a blast of heat. An incredibly fruity aroma warms the nose and its fiery zing lights up the throat and tongue. For spice lovers who also care about flavor