San Juan Island Sea Salt is harvested from the clean, cold seawater of the San Juan Islands. The seawater is filtered and dried using solar evaporation in greenhouses, rather than boiling like most salt is produced. Made in Friday Harbor, WA.

• Packaged in a glass jar.

• BBQ: tastes like a slow-cooked BBQ sauce in dry form--deep, smoky and sweet. Try it on pulled pork, roasted sweet potatoes, deviled eggs. 4.5 oz.

• Brewery: tastes like a gussied up ketchup--sweet tomato, a kick of tartness and a hint of heat. Try it on homemade chips, chicken wings and onion rings. 4.4 oz.

• Burger + Steak: tastes like what your meat is missing, a mix of subtle spice, warm smoke, and a burst of garlic. Try it on meatloaf, mashed potatoes, and of course smashburgers. 4.5 oz.

• Friday Harbor Seafood: tastes uniquely peppery with fresh herbs and a lemony zing. Try it on roasted halibut, pan fried shrimp, oysters. 3.5 oz.

• Garlic + Friends: tastes beautifully pungent, mildly sweet, and accented with delicately aged black garlic. Try it on garlic bread, buttered ravioli, steamed heirloom carrots. 3.5 oz.

• Popcorn: a mix of nutritional yeast, salt, garlic, dill, black pepper, red pepper flakes, and cayenne pepper this blend offers a nutty, cheesy and delicious accompaniment to a whole lot more than just popcorn. Try it on popcorn, angel hair pasta, avocado toast. 2.5 oz.

• Ramen: tastes undeniably umami, shiitake mushrooms, nori and ginger take center stage. Try it on salmon, broccolini. 3.75 oz.

• The Daily Grind Grinder: features the deep mineral saltiness, plus a confetti of delicious herbs and spices. Salty, garlicky with just the right hint of spiciness. Try it on buttered English muffins, turkey wraps, and crab cakes. 1.9 oz.

• Taco: Mildly spicy yet robust in flavor, use this spice blend in chili or other tomato-based soups. Or try as a finishing touch to your favorite baked potato recipe. Also good on ground turkey, homemade tortilla chips, fish tacos