Welcome To Burnt and Salty
Burnt & Salty is Bob Cook and Cris Miller. Born out of the combination of debated in food service, endless desire for big flavors, extensive consumption and, most importantly, an inexhaustible love of condiments, our mission materialized in the summer of 2015.
It all began with Korean Mustard. An extensive trial run with the insatiable appetite of Charleston eaters through events, markets and a few restaurants built the foundation for Burnt & Salty to stand on. Using sesame oil, soy sauce, fermented pepper paste, Korean pepper powder and fish sauce, Korean mustard blends the familiar with unfamiliar, balancing SWEET | SALTY | SPICY | SAVORY.
After half a year of having Korean Mustard bottles squeezed empty onto sandwiches, mac & cheese and - though not our idea - cookies, Burnt & Salty found itself fitting quite snuggly into the hands, hearts and mouths of Charlestonians and beyond. Our aim to make condiments that could be used alongside Korean Mustard was most recently aided by inspiration from a Filipino vinegar based sauce and the classic sweet chili glaze. Coconut Suka - a combination of fermented coconut water, ginger, garlic and Thai chili and Chili Glaze - comprised of Thai chilis, garlic, cilantro and chives, found their way our of our test kitchen, onto shelves and, once again, all over everything everywhere it went.