Have you ever used flavored salt in your cooking? It’s a new thing for me… and I love it! Even though, we do carry a handful of flavored salts, it’s quite easy to flavor your own. Here’s how:
The basic recipe to flavoring salts is: 1 tsp of flavoring to 1/4 cup course salt. (More flavoring may be added to taste).
1. Whatever flavoring you choose should be dry. You can let them dry for a few days on a cookie sheet. You can dry them in a dehydrator or use the oven.
2. Once your flavoring is dry, add 1 tsp of it to about 1/4 cup course salt. Pulse it in a food process just a few times.
3. Take the newly flavored salt out of the food processor and mix it well.
4. Store it in an air-tight container for at least 24 hours before using.
Why would you flavor salt?
Salt is one of the key flavors that our tongues can detect. It enhances flavor. Adding other flavors to salt adds more to the dish.
Flavoring Suggestions: The fun part is that you get to be creative!
- Vanilla bean
- Cinnamon or other spices
- Mint or other dry herbs
- Citrus zest
- Chili peppers or other dried vegetables
- Coffee beans
What to put flavored salt on: This really depends on what flavoring you choose to flavor your salt. Here’s a few ideas:
- Grilled meat
- Roasted veggies
- Rimmed drinks (like a Margarita)
- Ice Cream
- Soups and salads
5 Quick and delicious recipes for flavored salts:
1. Lime Sea Salt: 1/4 cup course sea salt + 1-1/2 tsp. dry lime zest. Perfect on seafood!
2. Garlic Sea Salt: 1/4 cup course sea salt + 1 tsp roasted garlic. So delicious when added to oil for bread dipping!
3. Vanilla Bean Sea Salt: 1/4 cup course sea salt + 1 vanilla bean + 1/2 tsp cinnamon. Top your vanilla ice cream off with this!
4. Jalapeño Sea Salt: 1/4 cup course sea salt + 1-2 tsp. dried jalapeño. Grill your meats with this spicy salt!
5. Ginger Sea Salt: 1/4 cup course sea salt + 1-1/2 tsp. dried ginger. Perfect for Asian cooking!
SandiMay 8, 2017 at 7:19 pm
These sound wonderful! Can’t wait to try them all!
ElizaDecember 2, 2017 at 4:27 pm
How does the roasted garlic get dry enough (to not rot) before adding to the salt? I don’t have a dehydrator.