PRODUCT NAME: Celery Salt FORMAT: Bulk food‑service ingredient USES: Line seasoning, fry station, pantry, dressings, rubs, bar program Ingredients -Sea Salt, Celery Seed. (Ingredient ratios may vary slightly by batch.) Allergen Statement: Contains celery, a recognized allergen in some regions. Produced in a facility that does not handle major U.S. allergens. Best Uses in Commercial Kitchens -- Grill & Line: Burgers, chicken, pork, roasted vegetables Finishing sprinkle for bowls, sandwiches, and composed plates Fry Station: Fries, tots, chips, popcorn, onion rings Adds savory depth without clumping Pantry / Garde Manger: Dressings, dips, aioli, compound butters Potato salad, coleslaw, pasta salad, egg salad Prep & Production: Rubs, marinades, brines Batch cooking for soups, stews, sauces Bar Program: Bloody Mary rims, micheladas, savory cocktail garnishes

PRODUCT NAME: Chipotle Salt FORMAT: Bulk food‑service ingredient USES: Line seasoning, fry station, rubs, marinades, finishing, bar program Ingredients -Sea Salt, Chipotle Pepper. (Additional aromatics may vary slightly by batch.)

PRODUCT NAME: Dill Pickle Salt FORMAT: Bulk food‑service ingredient USES: Fry station, line seasoning, finishing, snack applications, bar program Ingredients: Kosher Salt, Dill Weed, Granulated Garlic, Onion Powder, Citric Acid, Mustard Powder, Black Pepper. (Allergen: Contains mustard.) Dill Pickle Salt is a bright, tangy finishing salt that delivers classic pickle flavor with a clean herbal lift. Best Uses in Commercial Kitchens-- Fry Station (Primary Use): Fries, tots, chips, popcorn, fried pickles Adds zesty punch without clumping or moisture issues Grill & Line: Burgers, chicken, roasted vegetables, grain bowls Finishing sprinkle for sandwiches and composed plates Pantry / Garde Manger: Potato salad, coleslaw, pasta salad, dips, aioli Cold dishes where bright acidity lifts the flavor Snack & Brewery Programs: Pretzels, nuts, snack mixes, popcorn Perfect for taprooms and tasting rooms Bar Program: Cocktail rims for picklebacks, micheladas, Bloody Marys

PRODUCT NAME: Habanero Hot Salt FORMAT: Bulk food‑service ingredient USES: Line seasoning, fry station, rubs, finishing, bar program Ingredients: Sea Salt, Habanero Pepper. (Additional aromatics may vary slightly by batch.) Best Uses in Commercial Kitchens Grill & Line: Tacos, fajitas, grilled chicken, shrimp, and vegetables Finishing sprinkle for burgers, bowls, and composed plates Fry Station: Fries, tots, onion rings, fried pickles, chips, popcorn Adds heat without clumping or moisture issues Pantry / Garde Manger: Spicy compound butters, aioli, dips, dressings Cold dishes where habanero brightness needs to shine Prep & Production: Dry rubs, marinades, brines Batch cooking for soups, stews, and sauces needing controlled heat Bar Program: Cocktail rims for spicy margaritas, micheladas, Bloody Marys Garnish for hot‑honey cocktails and culinary drinks

PRODUCT NAME: Himalayan Pink Salt – Coarse FORMAT: Bulk food‑service ingredient USES: Line seasoning, finishing, brines, curing, rubs, grinders Ingredients: Himalayan Pink Salt This salt is unrefined, additive‑free, and prized for its purity — making it a staple for kitchens that value clean ingredients and consistent performance. Best Uses in Commercial Kitchens-- Grill & Line: Steaks, chops, seafood, roasted vegetables Perfect for cooks who season by feel Prep & Production: Brines, curing, pickling, and fermentation Rubs, marinades, and batch cooking Salt crusts for proteins Finishing: Salads, composed plates, roasted meats Adds crunch and visual appeal Pantry / Garde Manger: Compound butters, spreads, dips Cold dishes where mineral brightness matters Bar Program: Cocktail rims and culinary garnishes

Pure, coarse, and kitchen‑reliable, Ancient Kosher Salt delivers the clean, bright salinity chefs expect with the tactile control they rely on. Harvested using traditional methods and left free of iodine, anti‑caking agents, or chemical processing, this salt preserves its natural mineral profile and signature flake structure. Flavor Profile: Clean, mild salinity No metallic or chemical aftertaste Natural mineral brightness Texture: Large, coarse flakes Easy to pinch, sprinkle, and control Dissolves slowly for even seasoning Best Uses in Commercial Kitchens Grill & Line: Daily seasoning for proteins, vegetables, and composed plates Perfect for cooks who season by feel Prep & Production: Dry brines, marinades, and curing Batch cooking, soups, stews, and sauces Rubs, blends, and R&D formulations Baking & Boiling: Doughs, breads, and pretzels Pasta water, potatoes, grains Bar Program: Cocktail rims and culinary syrups

Product Overview Our Fine Sea Salt is a clean, bright, all‑purpose salt crafted for consistent performance across every station in the kitchen. The fine grain dissolves quickly, seasons evenly, and integrates smoothly into rubs, marinades, dressings, and batters. Ideal for high‑volume operations that need reliability, purity, and predictable salinity without caking agents or additives. Best Uses in Commercial Kitchens Fry Station: Hot fries, chips, tots, onion rings, fried seafood Clings well to hot surfaces for even coverage Grill & Line: Daily seasoning for proteins, vegetables, burgers, and finishing Blends seamlessly into house rubs and marinades Pantry / Garde Manger: Dressings, vinaigrettes, compound butters, dips, spreads Perfect for seasoning cold dishes where fast dissolution matters Bakery & Prep: Doughs, breads, pastries, batters Reliable salinity for consistent results Bar Program: Salt rims, syrups, brines, and culinary cocktails Ingredients: Sea Salt

Smoked Applewood Salt Flakes deliver a clean, aromatic smoke flavor infused into delicate, natural sea salt flakes. Cold‑smoked over applewood, this salt brings a warm, subtly sweet smoke profile that enhances proteins, vegetables, and composed dishes without overpowering them. The flake texture provides excellent visual appeal and a satisfying crunch, making it ideal for finishing and high‑impact plating.

PRODUCT NAME: Smoked Bourbon Barrel Salt Flakes FORMAT: Bulk food‑service ingredient USES: Finishing, grilling, rubs, brines, snack applications, bar program Ingredients: Smoked Salt. (Cold‑smoked over bourbon barrel oak.) Smoked Bourbon Barrel Salt Flakes are a premium finishing salt crafted by cold‑smoking natural sea salt over bourbon‑soaked oak barrel staves. Best Uses in Commercial Kitchens-- Finishing (Primary Use): Steaks, chops, brisket, pulled pork Grilled chicken, salmon, shrimp Roasted vegetables, potatoes, charred corn Mac & cheese, chowders, risotto, composed plates Pantry / Garde Manger: Deviled eggs, compound butters, aioli, dips Grain bowls, salads, cold plates needing smoky depth Snack & Fry Station: Fries, chips, popcorn, roasted nuts Adds smoky richness without moisture Bar Program: Cocktail rims for Old Fashioneds, smoked margaritas, bourbon cocktails Garnish for smoked syrups and culinary drinks

PRODUCT NAME: Smoky Citrus Salt FORMAT: Bulk food‑service ingredient USES: Finishing, line seasoning, fry station, cocktail program, pantry applications Ingredients: Smoked salt, orange zest, black pepper, lemon zest, lime juice powder (organic maltodextrin, organic lime juice concentrate), ginger. Best Uses in Commercial Kitchens-- Finishing (Primary Use): Grilled chicken, fish, shrimp Roasted vegetables, potatoes, avocado toast Eggs, grain bowls, salads Fry Station: Fries, chips, popcorn Adds brightness without moisture or clumping Pantry / Garde Manger: Citrus aioli, dips, dressings Cold salads needing a smoky‑bright lift Bar Program: Cocktail rims for margaritas, mezcal drinks, smoky citrus cocktails Garnish for citrus syrups and culinary cocktails Prep & Production: Marinades, rubs, compound butters Batch cooking where citrus and smoke add depth

Derived from the fruit of the Piper nigrum plant, this spice is also known as organic medium black pepper. Pepper is technically a berry, consisting of a skin, a fruity outer layer, and a single seed inside. Its signature heat comes from piperine, an alkaloid found in both the seed and the fruit. The outer layer also contains terpenes (pronounced tur-peans), which give black pepper its unmistakable citrusy, floral, and woody notes. High-quality pepper typically contains 4.6–9.7% piperine and 1–2.5% essential oils, ensuring robust flavor and aroma. Uses: Cooking: Add early in roasts, casseroles, or soups for mellow depth, or sprinkle at the end for a sharper bite. Pairings: Complements herbs and spices like basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme, and turmeric. Foods: Enhances chicken, eggs, fish, pork, salads, soups, strawberries, and tomatoes — and can even surprise in desserts.

Black Peppercorns deliver bold, aromatic heat with a rich, full‑bodied flavor that elevates any dish. Harvested at peak ripeness and carefully dried, these whole peppercorns offer a warm, pungent bite and a complex aroma that releases beautifully when cracked or freshly ground. Flavor Profile - Warm, pungent, and aromatic with a sharp, clean heat and subtle fruity notes. Ingredients Whole dried Tellicherry peppercorns Storage: Airtight -- cool, dark place Shelf Life: 1-2 Years Country of Origin Vietnam

PRODUCT NAME: Lemon Pepper FORMAT: Bulk food‑service ingredient USES: Line seasoning, finishing, rubs, marinades, fry station, pantry applications Ingredients: Black pepper, onion, thyme, lemon (rice, maltodextrin, lemon juice concentrate, lemon oil), coriander, citric acid. Salt‑free, allowing chefs full control over sodium levels Best Uses in Commercial Kitchens-- Grill & Line: Chicken, seafood, tofu, roasted vegetables White fish (halibut, cod), shrimp, salmon Finishing sprinkle for bowls, sandwiches, and composed plates Fry Station: Fries, roasted potatoes, crispy vegetables Adds brightness without clumping Pantry / Garde Manger: Pasta salad, potato salad, cold grain bowls Citrus aioli, dips, dressings, compound butters Prep & Production: Marinades, rubs, brines Batch cooking for soups, sauces, and roasted proteins

PRODUCT NAME: Lime Pepper FORMAT: Bulk food‑service ingredient USES: Line seasoning, finishing, rubs, marinades, fry station, cocktail program Ingredients: Dried lime zest, cracked black pepper, garlic, onion, sea salt. (Ingredient ratios may vary slightly by batch.) Best Uses in Commercial Kitchens: Grill & Line: Chicken, shrimp, fish, scallops Roasted vegetables, potatoes, charred corn Tacos, rice bowls, salsas, fajitas Fry Station: Fries, popcorn, crispy vegetables Adds citrus brightness without clumping Pantry / Garde Manger: Salad dressings, citrus aioli, compound butters Cold grain bowls, pasta salad, ceviche‑style dishes Prep & Production: Marinades, rubs, brines Batch cooking where citrus and pepper add depth Bar Program: Cocktail rims for margaritas, mojitos, mezcal drinks Garnish for citrus syrups and culinary cocktails