Ré Tximitxurri

The name is a portmanteau: Ré for the Île de Ré, the French Atlantic island whose paludier salt tradition feeds this blend; Tximitxurri for the Basque transliteration of the Argentine chimichurri. The recipe is the dry-form chimichurri reimagined as a finishing seasoning rather than a wet sauce: sea salt, garlic granulado, parsley, oregano, pimentón dulce, black pepper, thyme, onion granulada, ground ají and bay laurel. Salt is the carrier; the herbs and spices are the message. Each component carries its own line — parsley clean grass-citrus, oregano camphoraceous, paprika sweet-pepper colour and warm body, garlic sharp-savoury, ají controlled heat, thyme resinous, bay laurel green-aromatic — and the salt amplifies the whole. A seasoning meant for hot grilled meat at the moment of plating: scattered over a steak just off the grill, the granules absorb the meat juice and release their aromatic register on first bite.