Salt Summary

This Asian-inspired salt blend has beautifully potent flavors that are so enormous it was only fitting we name it after a mountain.  Oils of organic Kaffir lime, check!  Lemongrass, check! Wasabi, check!  All bonded together by gorgeously ancient Himalayan Pink Salt.  The rarified taste and heady aroma will make you gasp for more.  Divine as a rub on grilled poultry or fish, or mixed into Thai noodle dishes.

Click on the tabs above for more application and dish ideas, or to read the complete description of this premium gourmet salt.

Recommended Uses

• Seared bok choy
• Blended into mash potatoes with diced green onion
• Rubbed into pork loin
• Add to water for steamed clams
• Sprinkle on angel hair pasta, capers, olive oil and squeeze of lemon
• Grilled halibut steaks
• Blend into any pesto recipe
• Pan seared scallops
• Mix into the batter for homemade General Tao’s chicken (or any other battered Asian dish)
• Dissolve in a cream based tomato rice soup
• Add to lamb prior to grilling
• Use in a brine for chicken breast
• Sprinkle on thick-cut zucchini medallions prior to baking

Salt Story

The tasty process of testing a new food product can generate both fascinating suggestions and entertaining stories. For several months, Chris (one of our founders) carried around little bags of salty-goodness to everywhere he travelled. On one particular taste-testing occasion, Chris was at a large dinner party hosted by a friend in Chicago’s Wicker Park neighborhood. Guests at this social gathering included members of the food and hospitality industries, as well as countless self-described ‘foodies.’ At the time of the party, Chris and our Salt Chef had been collaborating on an original salt blend that could really show-off the incredible aromatic and flavor notes achieved by our wet salts. Certainly Citrus Wet Salt and Truffle Wet Salt are no slouches, but each of them were based on more classical blends, and so we were intrigued to push the flavor envelope even further.

Inspired by a combination of flavors borrowed from Asian cuisine, we started with premium oil extracted from organic kaffir lime leaves. The lime fruit is grown on a dense shrub with hourglass-shaped leaves and is native to Indonesia, Malaysia and Thailand. The actual fruit of the kaffir plant is to acidic to eat, but its leaves are often found in the aromatic cuisine of the region. Next we blended in oils from organic lemon grass, which is native to India, to amplify citrus notes without injecting additional sourness to the mix. To ensure we tipped the needle on flavor, we looked to Japan for our final spice, which is provided through the use of oil of organically produced wasabi. This root, better known as Japanese horseradish, is common to sushi restaurants and it imparts a spicy heat that cloaks the senses of taste and smell with vapors of hot flavor. The kaffir, lemon grass and wasabi are expertly blended with chunky Himalayan Pink Salt to create a highly floral paste that almost defies description. We knew this salt blend was special, and due to its Asian roots and immensely large flavor, it only seemed fitting to call the blend Everest Wet Salt.

With that background in mind, Chris was excited to see if his samples of Everest Wet Salt would be too challenging or extreme for the guests at the dinner party. It is one thing to love a salt blend you helped create, but it is something completely different if objective taste-testers also foster that love. Fortunately, Everest Wet Salt was a giant hit. The dinner guests were painting this paste-like salt blend on every food in sight. Of course this salt excelled with seafood, but we also found that Everest Wet Salt was fantastic on grilled vegetables and steak too.

As the evening was winding down, one of the guests that was particularly fond of the floral aroma of Everest Wet Salt asked if there were any samples left that had not been used on food. Chris happened to have a brand-new packet handy, and so he provided it to the woman that had made the inquiry. Watching closely, she proceeded to tear open the pouch, scoop the flavorful aroma-laden salt into her hand and gently rub the granules of Everest Wet Salt onto her face! This was a first for any test-tasting situation that Chris had ever been in, but the other guests that were watching this ‘unique’ application seemed to understand. Simply put, the floral bouquet of this blend is so exotic and compelling, it transcends what is typically found in food seasonings and instead becomes akin to a fine perfume. The dinner guest could not help but try it on her face, as who wouldn’t want the aroma of Everest Wet Salt with them throughout the day and night!?

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