Pear potato gratin, a commoner in Amsterdam, inspired this extra-worldly cooking salt and it thrusts to push boundaries; to just see what happens when you let go in the weirdly decaying state of garden or mind. This is not a herd-mentality salt—it’s your cheesy, oniony, fruity, weird one that belongs to the part of the brain that controls art, creativity, exploration, and risk. It’s the boldest and oddest of the collection, with its nothing-is-as-it-seems, yet has the most sensical fall flavor of the bunch. Its scent is pungent and earthy, led by heavy herbal French Thyme and woodsy-floral lavender thyme. A hearty medley of the most potent sage varieties adds a peppery, musky backdrop. Pie spice-esque spent basil blooms undulate in each pinch, the sultry, sensual aromas and exotic spice vibes remind to transform. Overmature pears—earthy, sweet, and faintly bitter with decay—plucked from the tree are sautéed with sweet onions into caramelized bits. Gruyère cheese, dried and powdered, envelops the bits and lends a creamy, sharp comfort to the salt’s core. Commit to its namesake, be liberal and curious with use otherwise: mushroom pastas, frittatas, spiced walnuts (for salad), savory fall apple zeppole, creamy squash soup.