Lemon Salt – Ceramic Jar

Lemon Salt, Flor de Sal with a summer of zest

Pfeffersack und Soehne Lemon Salt combines hand-harvested Flor de Sal from the Algarve with the zest of untreated lemons. A finishing salt for fish, salad, and asparagus – 80 grams in a handmade Westerwald ceramic jar.

The Lemon Salt from Pfeffersack und Soehne is an infused Flor de Sal: the base is provided by the queen of salts, harvested by hand in the Algarve, to which are added finely grated zest from untreated lemons – nothing more. Two ingredients, one effect: the salt seasons and the lemon awakens, without the need for any actual fruit.

Salty, sunny, and wonderfully fresh

As soon as you open the jar, a scent rises like that of a lemon grove after the rain. On the tongue, the slightly moist crystals melt into a hint of sea, then the citrus peel takes over: bright, ethereal, with a fine bitterness instead of flat acidity.

This is exactly what distinguishes zest from juice – it brings the perfume of the lemon, not its sharp acidity. Thus, the lemon salt remains elegant and does not overpower; it makes dishes brighter, not sourer.

That only untreated lemons make it into the grater is not a courtesy, but a requirement: the peel carries the entire aroma – and everything else you subject it to. The best fruit, the finest zest, high-quality salt: with only two ingredients, nothing can hide.

On asparagus, fish, and summer salads

The lemon salt is a born table salt: use it only after cooking, directly on the dish. Grilled fish and shrimp literally light up with it, green and white asparagus get a festive touch, and cold poultry dishes wake up from their afternoon slump.

In summer, we take the jar outside: over tomato and mozzarella, melon with prosciutto, grilled vegetables – wherever a lemon wedge would be too much, this salt is just right. Even the rim of a gin and tonic can handle a pinch of it. The 80 grams in the jar last a surprisingly long time because the delicate, slightly moist crystals are portioned by hand, pinch by pinch – the "flower of salt" would be far too precious for cooking anyway. You can find more flavored varieties in our herb and seasoned salts.

Blended in Koblenz, fired in the Westerwald

Behind the jar is the Koblenz spice manufactory of Tom, Raphael, Stefan, and Christian – four friends who founded Pfeffersack und Soehne in 2011 and opened their first shop by the Liebfrauenkirche in the old town. They source the Flor de Sal directly from the Algarve, and it is blended in Koblenz according to their own recipe.

The cylindrical ceramic jar with a cork stopper comes from the Westerwald: handmade from clay from local pits, each one unique. It keeps light and air out – the essential oils of the lemon zest reward this with longevity.

If you like, crush the mixture briefly in a mortar before seasoning, and the lemon aroma will distribute even more finely. Usually, however, a simple reach into the jar is enough – thumb, forefinger, and the sunny side of your plate is ready.

You can find the pure base without lemon in our Flor de Sal from the same house, all jars from Pfeffersack und Soehne – and salty variety in our world of salt. Summer to sprinkle, all year round!