Winter’s Bark, Lemon and Jalapeno Sea Salt



A Sea Salt with a Social Mission: Every pinch helps us secure the future of the Island’s only botanic garden.

The Hill Hassall Legacy: Both our Chef and Curator are chilli fanatics. We first grew Aji Rocoto, the Peruvian red pepper Capsicum pubescens, best known for its black seeds. Dr Hill Hassall, the founder of the TB hospital on the site of today’s Botanic Garden, was a Victorian polymath with scientific interests in botany, climate and medicine. Adding a bit of tang to salt, this winter’s bark, lemon and jalapeno is spicy yet tangy and can really help blow the cobwebs away.

Use & Storage: Try this exciting salt on baked fish, roasted meats or potato dishes. It even adds a dash of heat to salads. We have even stirred it into our butters. Store in cool, dark dry place.

Ingredients: Sea Salt & VBG Winter’s Bark, Lemon and Jalapeno. 40g.

Additional information

Weight 0.1 kg