Blossom Truffle Salt - SydSalt

Blossom began on our honeymoon in Champagne, France. A single chive blossom on a dish at a Michelin-star restaurant, so beautiful I couldn't stop thinking about it. We planted chives on our balcony to bring that purple bloom home, and this is the salt it became.

This year we made it even better. We added more truffle, including white truffle from Alba, Italy, for a smoother, more elegant umami that elevates whatever you finish with it. Real edible chive blossoms bring a soft onion-garlic note, lemon peel keeps it bright, and New Mexico pepper flakes add just a whisper of heat: all the chili flavor without the burn, over flaky Maldon sea salt. It is as beautiful as it is delicious. The purple of the chive blossoms, the glint of the Maldon flakes, and flecks of color throughout make it a finishing salt you will want to leave out on the table.

Back for a limited time. Chive blossoms only bloom in spring, so we hand-pick a small amount each year. Once this batch is gone, Blossom won't be back until late spring. If it is calling to you, do not wait.