Garlicky, herbaceous finishing salt with zero heat—pure fermented umami in shelf-stable form. Green bell peppers and garlic fermented for 3-4 weeks develop fresh, complex tang, then dried to preserve the flavor. All the depth of fermentation without fire or refrigeration. Perfect for those who want savory complexity without spice. Use on eggs, seafood, vegetables, popcorn, or anywhere you want garlicky depth without heat. Small-batch in San Diego. Fermented flavor that stores like regular spices.