We recently received a wonderful present from listener and friend Jackie who gave us a sampler of flavored salts. It is a tasty collection from Salt Farm. Flavored salts can add more depth to a dish or as a compliment to certain foods. I enjoy using a rosemary salt sprinkled over some steaks. I was getting curious about how I could make my own, because I enjoy them. I rarely buy them since they tend to be a bit expensive. I found a great article at the link below, but I will share the dry method mentioned since it is probably the easiest to experiment with. You can also use some of these techniques to make flavored sugars as well.
This technique infuses salt with “dry” ingredients like herbs. Vegetables and fruits with low water content can also be used. A food processor is ideal but not necessary.
Flavor ideas: rosemary and citrus, thyme, tea leaves and lavender, dried mushrooms and sage, dehydrated fruits, garlic, sun-dried tomatoes, citrus, lavender, chilies, combination of fresh herbs
Recipe: Rosemary Lemon Sea Salt
Uses: Roasted or baked chicken, grilled meats, ricotta cheese toasts, sliced tomatoes, fried foods, eggs
Yield: 1 cup
1 cup coarse sea salt
3 tablespoons fresh rosemary leaves
Zest from one lemon, grated
Combine ingredients in a food processor and pulse until all ingredients are of similar size and thoroughly mixed. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined.
Pour on a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also “heat dry” in the oven at 170°F or lower for 2 hours stirring frequently.
Once dry, store in an air-tight container.
Catch the full article and more on the Wet, Dry, and Reduction method.
Let us know what flavored salt/sugar you enjoy and how you use it.