Somethin' to Finish With - Sumac & Onion Finishing Salt

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

Proteins - Grilled steak, chicken, pork tenderloin, lamb chops, salmon, shrimp

Plant-based - Roasted cauliflower, Brussels sprouts, sweet potatoes, hummus, rice bowls, mixed greens

Sauce Pairings - Use after saucing to preserve the brightness of sumac and savory onion. Try it with The Clevelander and/or The Magical Mop.

• All Natural
• No MSG
• No Seed Oils
• No Fillers
• Single Salt
• No Corn Syrup
• Gluten-free
• Sugar-free
• Vegan-friendly
• Made in Kentucky

What is a finishing salt?

A finishing salt is added after cooking to season the surface, add texture, and preserve delicate aromatics like sumac and onion.

How is this different from a barbecue rub?

Rubs are designed for seasoning before and during cooking, while finishing salts are added at the end to keep brightness and aromatics intact.

When should I add Sumac & Onion Finish With?

Sprinkle right before serving — either on the plate, on the cutting board, or directly over food that has just come off the heat.

Can I cook with this salt?

It can be used during cooking, but you’ll get the most vibrant sumac and onion flavor by adding it after cooking.

Is this gluten-free and vegan?

Yes — it’s a clean blend of kosher salt, sumac, and onion with no fillers, gluten, or animal-derived ingredients.