I Tried the Strawberry Salt That ‘Tastes Like Summer’ to See if It's Worth Buying

Food & Wine asked us to try a new collaboration salt from Jaconsen Salt Co. and the vertical berry farm Oishii. We tried it on a lot of things and discovered a few surprising combinations.

Here is an excerpt:

"Whenever someone I know goes out of town, the only item I ask them to bring back is locally harvested salt. Before I became a chef, my office desk drawer was full of it. I would slide it open to reveal Maldon, applewood-smoked salt, kosher salt, black Icelandic salt, Pangasinan Star fleur de sel, and a little tin of Jacobsen — a crunchy salt harvested on the Oregon coast. Depending on the meal at work that day, I would adjust my plate with a different salt to give it a more satisfying bite. For me, the subtle differences between salts take me on a trip around the world.

As a chef and cookbook recipe developer, I test an average of 400 recipes in a year, not including the slapdash dishes I make at home. Salt is ever-present in my kitchen. Whenever I see a pink salt lamp, I joke about licking it like a goat. In my cookbook, Showdown: Comfort Food, Chili & BBQ, I have a recipe for homemade tomato salt. And, as a trendspotter for the Specialty Food Association’s Fancy Food Shows, I’ve tried everything from salt and pepper blends to floral-infused salt, Himalayan salt slabs, and the Asin Tibuok “dinosaur egg” salt.

Imagine my delight when I discovered Jacobsen berry-flavored salt."