Finishing salt with fermented umami and medium jalapeño heat—shelf-stable complexity. We ferment fresh peppers for weeks to develop deep flavor, then carefully dry the mixture to preserve the tang and umami. The result is concentrated fermented character without the liquid. No live cultures after drying, but all the flavor compounds remain. Use on grilled meats, roasted vegetables, popcorn, or rim cocktail glasses. Versatile across all cooking applications. Small-batch in San Diego. High-margin shelf-stable option that brings fermented flavor to any kitchen.