Anyone who knows me knows I’m obsessed with flaky salt, and my cabinets are filled with salts I’ve brought back from my travels all over the globe. At home in Sichuan, one of my favorite classic flavor profiles is 椒盐, which literally translates to “salt and pepper”, but in this case, the pepper refers to the intoxicating tingle of Sichuan pepper. I love the application on everything from dry-aged meats to stir fries and even to desserts! My Chengdu guide on the site mentions a century old bakery that makes the BEST “salt and pepper” cookies and cakes. Some of my all-time favorite finishing salts are from @jacobsensaltco based in Portland, and for the last year I’ve been working with them to create a uniquely @flybyjing take on the classic Sichuan flavor profile, in an easy-to-use flaky salt format that adds oomph to pretty much anything you eat. I’m so proud to finally launch our Sichuan Tingly Salt, made with our premium Erjingtiao chilis and ultra fragrant Tribute peppers, now available on our website ! (link in bio) I can safely say it’s the seasoning on highest rotation in my kitchen these days and I’ve yet to find anything a touch of this salt doesn’t improve. It’s *particularly* good on the rim of a margarita or sprinkled on sweet, tart fruit like this bowl of freshly cut pineapple. This is such a special product, do give it a try, and let me know what you think. Now available for a limited time on the website, link in bio x