This sultry salt is rich in flavor profile from the addition of roasted espresso beans. Pairs well with red meats and pork, and it shines when sprinkled over chocolate gelato, ice cream or chocolate chip cookies.
Syracuse Salt Company is owned and operated by the father-daughter team of David Iannicello and Libby Croon. Born and raised in Syracuse, NY, David grew up in the industrial town endearingly nicknamed the 'Salt City." Traveling around the city in the winter months it quickly becomes apparent where the quirky name originated from. Along Onondaga Lake, known as 'Salt Lake' in the 1600s, the roads look as though they are paved in white. Surprisingly, this is often not from the snow Syracuse is known for, but rather the salt springs found along the shores of the lake.
Growing up, Libby could often be found in the kitchen with David cooking or baking and eventually joined him to launch the Syracuse Salt Company, bringing their entrepreneurial talents to the storied city in Central New York.
From a brine well more than 280 feet underground Syracuse Salt starts with a clean and crisp flake salt loaded with healthy minerals. The brine comes from the deep waters flowing below ground from the South of Syracuse, dissolving salt along the way like it has for thousands of years.
In order to produce this beautiful flake, they evaporate the water slowly, leaving behind a pure, snow-white flake loaded with minerals. It is sifted to a uniform size, sometimes flavored, and hand packed for use as a finishing or ingredient salt. As an added benefit, because the salt comes from a well, there is no risk of micro plastics as with some sea salts.
Syracuse, New York
Sea salt, espresso beans