No Garlic. No Onion.
Nothing Missing.
Garlic and onion appear in most of the compositions in this line. Puro is the exception — and it is not a compromise. It is a deliberate professional decision to build a savory all-purpose composition without any allium whatsoever, using a completely different architecture to achieve the same depth.
Smoked sea salt as the base so the smoke dimension is built in from the start. Low-temperature dehydrated parsley and cilantro for fresh herb brightness that commercial processing destroys. California lemon peel granules for citrus without moisture. Greek thyme at 3% volatile oil content — the aromatic dimension that most dried thyme cannot deliver. Toasted coriander freshly cracked for the citrus-floral lift that only emerges with proper preparation. White pepper for clean background heat that does not carry allium-adjacent flavor associations.
“No garlic. No onion. Nothing missing. The composition built for everyone at the table.”
A Different Architecture.
The Same Depth.
The smoked sea salt at the base of Puro carries the depth and smoke dimension that the absence of allium would otherwise leave behind. The herb volume — parsley and cilantro together at meaningful quantities — creates the aromatic presence that garlic granules normally provide in an all-purpose composition.
The Greek thyme at 3% volatile oil content bridges the gap between the fresh herb character of the parsley and cilantro and the earthier notes that coriander and white pepper provide. The result is a composition with genuine savory depth that no one identifies as allium-free until you tell them. That is the standard this composition was held to. Not "pretty good for no garlic." Good. Full stop.
Puro has no rules about protein or temperature. It is the all-purpose composition in the truest sense — it works on chicken breast over moderate direct heat, on grilled zucchini marinated for 30 minutes before the fire, on mashed potatoes as a finishing seasoning, on eggs at any preparation. The fine herb character and bright citrus make it as useful at the table as it is at the grill.
Apply before cooking with a thin film of olive oil to help the herbs adhere. On live fire, use moderate heat rather than maximum — the herbs need to bloom, not char. Apply as a finishing seasoning directly at the table where the brightness comes forward completely uncooked.
For marinating vegetables before the fire, combine Puro with olive oil and let the vegetables sit 30 minutes. The smoked salt begins drawing moisture and the herbs infuse into the surface. Zucchini, asparagus, eggplant, whole mushrooms — all respond correctly to this treatment.
- Chicken breast or thighs over moderate direct heat — olive oil, Puro, 20-minute rest before the fire
- Grilled zucchini, asparagus, eggplant — marinate in Puro and olive oil 30 minutes before grilling
- Mashed potatoes — apply as finishing seasoning at the table
- Eggs at any preparation — scrambled, fried, poached, baked
- Whole fish over direct flame — inside the cavity and on the exterior
- Grilled vegetables as a finishing seasoning at the table
Puro Chicken Thighs Over Moderate Direct Heat
Bone-in skin-on chicken thighs are the correct test for an all-purpose composition. The skin needs to crisp. The interior needs to cook through. The seasoning needs to hold across both. Puro was built for exactly this application.
Ingredients- 4 bone-in skin-on chicken thighs
- 2 tablespoons Puro
- 2 tablespoons extra virgin olive oil
- Puro for finishing at the table
- Pat the chicken thighs completely dry. Combine with olive oil and Puro in a bowl. Coat every surface including under the skin where possible. Let rest uncovered in the refrigerator 1 hour minimum — overnight is better.
- Remove from refrigeration 30 minutes before cooking. The protein needs to approach room temperature for even cooking.
- Build your fire to moderate direct heat — not maximum. You want enough heat to crisp the skin without charring the herbs before the interior cooks through. A medium-high gas grill or a coal bed that you can hold your hand over for 4 seconds at grate level is correct.
- Place skin side down over direct heat. Do not move for 6 to 7 minutes. The skin needs uninterrupted contact to release cleanly and crisp properly.
- Flip and cook bone side down for 12 to 15 minutes over moderate heat until internal temperature reaches 165°F at the thickest point away from the bone.
- Rest 5 minutes. Apply a small additional pinch of Puro at the table over the rested skin. The uncooked herb hit at the finish is different from the cooked application — it is brighter and more immediate.
The toasted coriander in Puro must be toasted whole and cracked at preparation — pre-ground coriander produces a flat result that does not contribute the citrus-floral character this composition depends on. Toast in a dry pan until fragrant, 60 to 90 seconds, then crack. This is done before the composition is jarred. You receive it correctly. Do not substitute.
Puro Marinated Grilled Vegetables
The vegetable application where Puro is at its most complete. The smoked salt and herbs infuse into the surface during the 30-minute rest. The fire finishes the work.
Ingredients- 2 medium zucchini, sliced lengthwise 1/2 inch thick
- 1 bunch asparagus, woody ends trimmed
- 1 large eggplant, sliced into 3/4-inch rounds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Puro
- Additional Puro and olive oil for finishing at the table
- Combine all vegetables with olive oil and Puro in a large bowl. Every surface should be lightly coated. Let sit at room temperature 30 minutes minimum. The smoked salt will begin drawing moisture to the surface — this is correct.
- Pat the vegetables lightly with a paper towel before grilling. Too much surface moisture steams rather than chars.
- Grill over moderate direct heat. Zucchini and eggplant: 3 to 4 minutes per side until grill marks are set and the flesh is tender. Asparagus: 2 to 3 minutes, rolling once.
- Transfer to a serving platter. Drizzle with fresh olive oil immediately. Apply a final pinch of Puro over the finished vegetables at the table.
The double application — marinate before, finish at the table — produces a layered result that a single application cannot. The marinated Puro becomes part of the char. The finishing Puro is bright and immediate on top of it. Both layers are present in the finished bite.
