Bitter-sweet earthy echinacea petals take the spotlight in this summer BBQ blend, serving as both an herbal salt and BBQ rub. While the medicinal and immune-boosting properties of the flower petals are noteworthy, it’s the complexity of floral flavor, as it’s medlied with other flowers that garners attention. Mexican oregano, with its robust citrus and peppery taste and mild licorice tones, commingles with sultry aromatics like lavender, Tulsi, smoked cardamom, and anise seed. Fruity pineapple sage and Vida Mezcal-soaked blackberries buzz the vegetal-vibrant fruit element that sweetens up the salt, only momentarily until the chilies intensify in flavor and heat. Chilhuacle negro chilies don’t just add fire, they impart deep cocoa and tobacco energy. The end result is forceful and bearable, yearning to be rubbed onto anything that will be BBQ’d, particularly fatty pork. It's a ferociously delicious addition to fruit-centric savory buttery baked goods and damn good on a ham and cheese omelet cooked on an outdoor griddle.