Editor’s
CHOICE T
here’s a lot of great stuff that comes out of Dallas, so we’re launching a new feature that spotlights stellar local goods.
From longtime favorites to fabulous new finds, these vendors are at the top of their game — and well worth checking out. -
HOLLY HABER
Salt of the Earth:
SOME R SA U LT
W
ouldn’t it be wonderful if there were something you could add to any recipe that improved its flavor? The basic answer is salt, but a growing number of local foodies know the best reply is Somersault. Sandcastle Seasonings cooks up this complex umami blend of two infused salts: fermented tomato and sweet chili salt and fermented shiitake mushroom and black garlic salt. “It’s quite a process,” says chef Nate Thomas, who operates Sandcastle Seasonings with his girlfriend, Cassandra Pecoraro. “It takes about two weeks to make from the point when we start slicing tomatoes until it’s in a bottle.” But his biggest challenge has been meeting demand. In fact, they have just purchased a factory space in Waco in order to ramp up production of Somersault and other seasonings, including Middle East-inspired Seven Sisters chili powder, smokey Red Dirt paprika herb blend and Fire Water salt and pepper infused with habanero peppers and bourbon. “We sell out of one or more products every month, and it’s super hard to keep up,” Thomas says. The company uses only mined salt because sea salts have been contaminated with plastic. Visit sandcastleseasonings.com to learn more and shop.
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