Bold, gentle. Sour, sweet. Life, death—this one is full of autumnal contradictions. Ultra-potent purple and green sage overwhelm the salt with vigor, as if making one last dying wish for another witness of joy on earth. Coiled into the sage is the bold, tangy umami magic of black garlic, its gentle funk piercing every taste bud and reminding us that umami, like that new planet, is something we never knew existed but now can’t live without. Earthy French marigold confetti, sweet Tulsi flowers, buttery calendula petals—the end of flowering season packed in, offering the wisdom and remarkable flavor of what once was, caught in its active stage of transformation, tasting delightfully wise. Sweet and spicy cinnamon basil, pie-spiced roasted tree-ripened persimmons, and pure maple tame into submission—or at least edge closer to the idea of tame. Pops of sultry white peppercorn and warm orange zest balance this wildness until the white sage pulls you back to native and wild roots. Surrender into the unknown. It’s a squash salt, a steak salt, a bean-and-hearty-soup salt. But it’s also for your cinnamon roll icing and pumpkin chocolate chip cookies.