Foraging for aromatics is the same basic foundation as foraging for food is.  Cooking is an art form much like creating fragrance & so it came as no hardship to bring to the table (pun intended), in very limited batches, a small line of culinary dry rubs & seasonings.

Add a rich, depth to any dish with our house smoked salt.  We harvested cedar & cherry wood in the local forests of Long Island, took it back to our workshop & smoked sea salt for over 24 hours.  Sprinkle this on fresh veggies from the garden or use liberally on all cuts of meat.  For the more adventurous...try in the rim of your favorite whiskey.

No chemicals or anti-caking agents just pure, wild harvested wood & salt.  Store in cool, dry place.

 4 oz jar