The perfect mix of saltiness, flavour and heat.
The above is the target we set ourselves when making our hot salt.
So after some experimentation we've made a special fermented hot sauce mash with more chili, more heat (read Carolina Reaper) and more spices than our normal Stakken Saus.
After balancing the sauce with gourmet vinegar, we mix it with Havsnø salt flakes from North Sea Salt works, and then we let the mash soak for 7-10 days before drying it.
The end result is the best hot salt we've tasted, and that's good enough for us.
We hope you enjoy it too!