Fruity, intense finishing salt with high heat—fermented umami in shelf-stable form. Habanero peppers fermented for weeks develop complex flavor, then dried to preserve the tang and aromatic compounds. Serious heat with depth beyond regular chili salt. Use sparingly. Excellent for adventurous cooks who want fermented complexity with extreme spice. Perfect on grilled proteins and roasted vegetables. Small-batch in San Diego. Concentrated fermented flavor that stores like regular spices.