Somethin' to Finish With – Garlic & Rosemary Finishing Salt

This is the last step that makes food taste finished. Somethin’ to Finish With – Garlic & Rosemary is a kosher flake finishing salt built for the moment your dish comes off the heat. The flakes dissolve fast, season evenly, and leave just enough crunch to register in every bite. Garlic brings warmth and depth, rosemary brings that piney, savory edge, and the result is clean, direct, and kitchen-staple useful. Use it where you’d normally reach for salt at the table, but want more payoff. It’s especially good on carved steak and lamb, roasted chicken, crispy potatoes, focaccia, pasta, and hearty vegetables. If you grill or smoke, keep it on the cutting board and hit sliced meat right before serving. You get better control than seasoning early, and you don’t lose the aromatics to the fire.

This one’s for cooks who like real flavor without extra steps. It’s not a rub and it’s not meant for the pan. Think of it as your “make it taste like a restaurant” move, whether you’re plating weeknight chicken thighs, finishing roasted broccoli, or dressing up a simple bowl of buttered noodles.

How to use it: Start with a small pinch per serving (about 1/8–1/4 tsp), sprinkle after cooking, then rest 30–60 seconds so the flakes can melt in and the garlic/rosemary can bloom. For larger cuts, use it on the carving board: 1/2 tsp per pound of cooked meat, then slice. Best paired with Somethin’ For Rubbin’ or Somethin’ To Beef About.