Ingredients Seasonings Spicy Yeast Salt Be the first to rate & review! 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. By Dave Beran Dave Beran Instagram Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Published on December 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Total Time: 5 mins Yield: 1 cup Ingredients 5 ounces inactive brewer's yeast (such as Twinlab) (about 3/4 cup) .50 ounce kosher salt (about 5 teaspoons) ⅛ ounce gochugaru (about 1 1/2 teaspoons) ⅛ ounce citric acid (about 1 1/2 teaspoons) Directions Stir together all ingredients in a medium bowl until combined. Note 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. Rate it Print