Snack Salt in a Ceramic Pot

Jausensalz, the warm seasoning for every snack

The Jausensalz from Essenz der Alpen is a pan-boiled Alpine salt from Hall in Tyrol with sweet paprika, garlic, caraway, and onion. A warm, paprika-orange seasoned salt in a 100g ceramic pot, made for a hearty snack.

Jausensalz is the savory seasoning from Essenz der Alpen for every snack, "Brotzeit," or light meal. Johanna Jenewein boils the non-iodized Alpine salt in the Tyrolean pan-saline and blends it with sweet paprika, garlic, caraway, and onion. This gives the salt its warm orange hue and an aroma that smells of lard bread, farmhouse cheese, and a cozy table. A warm seasoning that immediately brings to mind cozy afternoons.

This is how a good snack tastes

The Jausensalz tastes spicy, hearty, and slightly sweet, with the mild warmth of paprika and the typical "Brotzeit" aroma of caraway and onion. Exactly as you remember a good snack.

The sweet paprika provides color and a gentle, fruity sweetness without being spicy, while garlic and onion provide the hearty base. The caraway ensures the unmistakable "Brotzeit" note you know from good farmhouse bread and flavorful cheese. This turns a simple buttered bread into a proper snack in no time at all. You need little more than good bread to go with it. The very scent will whet your appetite for a traditional snack.

On buttered bread, cheese, and radishes

Jausensalz belongs on everything that is part of a snack, from buttered bread and lard bread to cheese and sausage, to radishes and boiled eggs. A little bit of it, and the bread tastes like it's from an alpine pasture. This turns the afternoon into a little celebration.

Buttered bread, lard bread, cream cheese, quark, radishes, cucumbers, or a hard-boiled egg take the paprika seasoning best. An Obatzda, a spread, or a baked potato also get that typical tavern flavor from it. For the pure base, there is the Alpine salt, and for Mediterranean dishes, the herbal salt. You can find further varieties under our salt specialties.

Pan-boiled salt with paprika and caraway

In the small pan-saline in Hall in Tyrol, Johanna Jenewein has been boiling Alpine natural brine since 2020 and seasoning it with paprika, garlic, caraway, and onion.

The foundation is 90% non-iodized Alpine salt from uncontaminated Tyrolean brine, skimmed by hand and dried. Added to this is sweet paprika for color and sweetness, and garlic, caraway, and onion for savory depth. The paprika gives the salt its sunny color long before you taste it. All without anti-caking agents and without artificial flavorings. This is how you get the tavern seasoning without having to grind paprika and caraway yourself.

This is how, a good 5 years after the first boiling experiments, a Jausensalz was created that tastes of mountain huts and taverns. A good snack needs no great means, just good bread, good cheese, and the right pinch, as Johanna knows. Enjoyment is that simple, and that is what home tastes like.

Sprinkled directly onto buttered bread

Sprinkle the Jausensalz directly onto buttered bread or into a spread, and the paprika aroma will really come into its own. The 100g lasts for many snacks because even a pinch brings a lot of flavor. Over fresh tomatoes or in herb quark, the warmth of the paprika shows a different side of itself. It is also a pleasure on a warm potato pancake or in scrambled eggs.

Store in a dry place and keep well sealed, then the color remains bright and the aroma fresh, and the empty ceramic pot can afterwards be used as a storage jar or a baking mold. It is a lovely little gift for any board-style snack anyway; anyone who loves a good "Brotzeit" will be happy to have such a bright little pot in their pantry. More at Essenz der Alpen.