How To Make Flavored Salts
From the ingredients you use to the foods you put them on, flavored salts are wide open to your imagination. Start with a flaky salt, add herbs, spices, or other ingredients, and you have a quick, unique way to season everything from sliced tomatoes to chocolate cakes. They make wonderful edible gifts, too.
Here’s a step-by-step recipe with basic ratios to get you started, plus tips for how to use seasoned salts, and a few of our favorite ingredient combinations.
What You Need
Basic formula: Start with a ratio of 1 teaspoon flavorings per 1/4 cup salt. Increase flavorings to taste.
Measuring cups and spoons
Oven / food dehydrator (optional)
Mortar and pestle / coffee or spice grinder / food processor (optional)
Baking sheet (optional)
1. Prepare flavorings: Ingredients should be dry and small (ground, chopped, flaked).
If necessary, dry ingredients in the oven at a low temperature (150-200°F) or in a dehydrator.
• Fresh herbs may be air or oven dried, dehydrated, or microwaved.
• Citrus such as lemon, orange, and lime may be grated or peeled into strips before drying in the oven or dehydrator. You can also use whole, dried citrus slices.
• Instructions for oven drying fresh mushrooms may be found here.
2. Combine flavorings and salt: Start with 1 teaspoon flavorings and 1/4 cup salt. Combine using your fingers, a mortar and pestle, or pulse in a coffee or spice grinder or food processor. Mix well but avoid pulverizing the salt. Taste and increase the amount of flavorings, if desired.
3. Store: Store salt in an airtight container. Ideally, let it sit at least a day before using. Intensity of flavor will diminish over time, but it can last for up to a year.
4. Use: The potential uses are endless! Try sprinkling flavored salts on…
• Avocado toast
• Fruit salad (just a little bit!)
• Fried foods like tempura and french fries
• Grilled meats
• Poached or scrambled eggs
• Fresh ricotta or baked feta (serve as an appetizer with bread)
• Rims of cocktail glasses
• Roasted vegetables
• Sliced tomatoes
• Soups and stews
A few great combinations to try:
• Chile-Lime Salt: 1/4 cup salt + 1 teaspoon red pepper flakes + 1 teaspoon dried lime zest + 1/4 teaspoon smoked paprika
• Citrus-Rosemary Salt: 1/4 cup salt + 1/2 teaspoon dried lemon zest + 1/2 teaspoon dried orange zest + 1/2 teaspoon dried rosemary
• Lavender Salt: 1/4 cup salt + 1 teaspoon dried lavender buds
• Saffron-Fennel Salt: 1/4 cup salt + 1/4 teaspoon saffron threads + 1 teaspoon fennel seeds
• Vanilla-Cinnamon Salt: 1/4 cup salt + seeds from 1 vanilla bean + 1/4 teaspoon ground cinnamon
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(Images: Emily Ho)