Salts & Rubs

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Arco Ash — Chipotle Smoked Salt
Arco sits at the mouth of Craters of the Moon, a lava field so black and broken the astronauts trained on it. It's also the first town on earth ever lit by atomic power — 1955, for about an hour. Strange little place. Good name for a salt. Black lava, black tin: the smoked salt base with chipotle and smoked paprika worked through it. It bites, it doesn't burn. This is the one that lives by the stove and goes on eggs, potatoes, corn, and anything that came off a grill. Local pickup in the Treasure Valley.
Everything Ember — Smoked Everything Bagel Seasoning
The one name on this shelf that isn't on a map. An ember is what's left when the fire's done showing off — still hot, still working. That's this tin. The sesame seeds go on the screen right next to the salt and take smoke for a couple of hours. Then garlic flakes, onion flakes, poppy seed, and the cold-smoked flake salt over the top. It's the everything seasoning you already use, except it came off a fire. Eggs, avocado, bread, cottage cheese, whatever's in front of you. Cheapest thing on the shelf. First one gone at every table. Local pickup in the Treasure Valley.
$9.00
Juniper & Pine — Wild Game Finishing Salt
Junipers grow where nothing else will — straight out of the rock in the Owyhee canyons, hundreds of years old and shaped entirely by wind. Tough company. Wild game keeps the same company, which is why the two belong together. Toasted juniper berries crushed coarse, dried orange zest, cracked black pepper, all on the smoked salt base. The juniper and smoke are what elk and venison want; the orange keeps it from going heavy. Elk, venison, pork, duck. Rim a glass with it and see what happens. This one's the brand in a tin — it's in the name on the door. Local pickup in the Treasure Valley.
Owyhee Dust — Green Chile Vegetable Seasoning
Drive a dirt road in the Owyhees in August and the dust follows you for a mile — fine as flour, the color of the whole country out there. The name isn't a metaphor. This is the vegetable tin: Hatch-style green chile, garlic, toasted cumin, Mexican oregano, and a lime salt we make ourselves — lime zest dried until it snaps, then ground with the smoked salt base. Moderate heat, so it goes on freely instead of carefully. Roasted potatoes, grilled corn, squash, popcorn. Local pickup in the Treasure Valley.
Sawtooth Cold Smoke — Cold-Smoked Flake Salt
Stand anywhere in central Idaho in August and you can smell woodsmoke drifting off the Sawtooths from fires two valleys away. The range and the smoke go together. So does this tin. Flake salt, spread on a screen, held under 90 degrees over hardwood for six hours. That's the whole product — no smoke flavoring, no liquid smoke, no shortcut. Just salt sitting in smoke long enough to take it. It comes out the color of weak coffee and rests a full day before the tin, because the smoke needs to settle in. This is the flagship, and it's the base of everything else on this shelf. Finish anything with it. Local pickup in the Treasure Valley.
Selway Char — Coffee Rub for Beef & Elk
The Selway-Bitterroot is some of the biggest roadless country left in the lower forty-eight. If you take an elk in there, you're packing it out on your back, and you'll want to have meant it. This rub is for meat like that. Dark roast ground to rub texture — not espresso dust, which turns bitter — with ancho, natural cocoa, toasted cumin, and smoked salt. Coffee and cocoa build a crust on a hot sear that nothing else builds. It wants fat and it wants fire. Beef and elk. Not chicken. Local pickup in the Treasure Valley.
Snake River Ember — All-Purpose BBQ Rub
The Snake does all the work in this state. It runs a thousand miles, waters every farm in the valley, and on its way out it carved the deepest gorge in North America — deeper than the Grand Canyon, and it doesn't advertise. This is the rub that does all the work. Smoked paprika, brown sugar, garlic, onion, black pepper, mustard powder, smoked salt. Ribs, chicken, brisket, pork shoulder — it's built for the meat, not the label. One step matters most: the brown sugar gets dried in a low oven before it's blended. That's why the tin doesn't cake in a month. Most people skip it. We don't. Local pickup in the Treasure Valley.
The Stanley Kettle — Dried Soup Broth Base
Stanley, Idaho posts the coldest temperature in the lower forty-eight more mornings a year than any town in America. Sixty people live there on purpose. That is a town that understands soup. This pouch is for those mornings: our garden vegetables dried down hard, mushrooms, parsley, thyme, garlic, peppercorns, smoked salt, and two bay leaves in every bag. The vegetables come off the same nine beds as everything else here — they just got dried instead of cooked, and nothing goes in that isn't fully brittle. Three tablespoons to a quart of water. Simmer thirty minutes. Strain it or don't. Local pickup in the Treasure Valley.