Add a dash of savory seasoning to roasted chicken, fried apples, cheddar biscuits and more with this rosemary-infused flake salt. Pungent rosemary from the Pacific Northwest meets hand-harvested Mediterranean sea salt and other spices for satisfyingly crunchy seasoning that does wonders to dips and creamy sauces. Mix 1/2 cup olive oil, 2 tablespoons balsamic vinegar and 3 pinches of rosemary flake salt to make a dip for warmed ciabatta bread.

Bitterman Salt Co. began by pure chance, and as another company altogether—the Meadow, founded in June of 2006 in Portland, Oregon, offering gourmet salt, bean-to-bar chocolate bars, vermouths and cocktail bitters, and fresh cut flowers. By October of 2006, The Meadow began selling salt wholesale to early adopters, like James Beard Award winning chef and restauranteur Gabe Rucker, James Beard Award winning chef and restauranteur Naomi Pomeroy, and James Beard Award winning chef and restauranteur Vitaly Paley. In 2012, Bitterman Salt Co. was officially established to proudly back the salt with a name that matches the mission of Bitterman Salt Co.: to bring flavor to life through salt.