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Agave Worm Salt – Sal de Gusano Marron

$14.95

5 out of 5 based on 1 customer rating
(1 customer review)
1 review  |  Write a review

Package Size: 113 grams of Sal de Gusano Marron

Traditional Mexican condiment used with mezcal, tequila, cocktails, salsas and other places a tasty salt is required.

This famous salt is used to rim margaritas for an exciting and traditional taste.

 

Gourmet Brown Agave Worm Salt

A traditional Mexican condiment used with tacos, enchiladas, mezcal, tequila, cocktails, salads and other places a tasty salt is required.

This salt will not only lend an exotic flavor it will also initiate discussions on what it is made from… worms. Specifically maguey, or agave, worms. Try filling salt shakers with this famous salt and offer an option to white iodized salt for your dinner guests.

Brings out the best sprinkled on steaks, burgers, ribs and anything that calls for traditional white salt.

Rick Bayless, celebrity chef, says only a well-stocked bar will have sal de gusano. He should know. Rick is a Michelin star American chef, author and restaurant owner (Chicago’s Frontera, for one) who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. 

In this video he demonstrates how to sip mescal with fresh oranges and, that’s right – sal de gusano— or chile-spiked salt. At home, Rick guides us through a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party.

Air tight zipper bag for easy opening & re-closing.

Package Size: 113 grams of Sal de Gusano Marron

Ingredients:  sea salt, toasted agave worms and chile.

1 review for Agave Worm Salt – Sal de Gusano Marron

  1. 5 out of 5

    :

    Using it for margaritas was our reason for purchasing it but now it’s our favorite spice/salt. Adds a flavor no one expects but everyone loves.

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ALLERGY INFORMATION

If you are allergic to shellfish or crustaceans, you may also be allergic to insects.

Please also note: Products may be from manufacturing facilities that process milk, eggs and peanuts.

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Current meat production is unsustainable and the more insects people eat, the less meat they will consume. If we make edible insects a trend in North America and Europe, the rest of the world will follow. ×

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