Spicy Yeast Salt

Brewer's yeast is beloved by bakers for Italian recipes such as grissini and focaccia; it's also the secret ingredient in this umami-rich multipurpose seasoning salt from chef Dave Beran of Pasjoli in Santa Monica. The additions of salt, gochugaru, and citric acid lend the yeast a brightness and acidity, and the Korean chile flakes add a nice kick. The seasoning takes just a few minutes to put together and has nearly endless seasoning possibilities. Start by trying it sprinkled on freshly roasted vegetables or meats, pasta, or popcorn. You'll want to use an inactive brewer's yeast for this recipe, such as the version from Twinlab, which has a delicious, funky, umami flavor.

Spicy Yeast Salt
Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Total Time:
5 mins
1 cup


  • 5 ounces inactive brewer's yeast (such as Twinlab) (about 3/4 cup)

  • .50 ounce kosher salt (about 5 teaspoons)

  • ounce gochugaru (about 1 1/2 teaspoons)

  • ounce citric acid (about 1 1/2 teaspoons)


  1. Stir together all ingredients in a medium bowl until combined.


Twinlab inactive brewer's yeast can be found at urbannutritioncenter.com.

Make Ahead

Store spicy yeast salt in an airtight container up to 6 months.

Related Articles