You can make your own flavored salt at home using just a few simple ingredients! These salts add color, texture, and unique flavors to your dishes, elevating any meal, dessert, or cocktail!
Like infused sugar, there are many ways to use flavored salt. Adding herbs, berries, spices, or zests to salt creates subtle flavors, beautiful colors, and various textures. This salt is also known as finishing salt.
I’ve been making flavored salts for years, and they’re so easy to make! You can use fresh herbs, flowers like dried rose petals, spices, and citrus fruits like sweet oranges.
Use these salts for cocktails and desserts or as a finishing salt for main dishes.
They’re colorful and flavorful, perfect for parties, and make a unique and thoughtful homemade gift. Store them in 6-7 ounce jars with a lid, then add a label and tie with a ribbon.
5 Flavored Salt Recipes
Lemon Zest Salt
Lemon zest salt adds a tangy, citrus kick to any dish. The zest has to be dried, which is easy to do. Preheat the oven to 250 degrees. Spread four tablespoons of lemon zest evenly on a small baking sheet. Bake for 15 minutes and let cool before storing in an airtight container. Then add the zest to 3/4 flakey salt and pulse in a food processor.
Rose Infused Salt
For a delicate floral flavor, try making rose-infused salt. In a food processor or blender, blend 3/4 cup of flakey salt with 1 and 1/2 tablespoons of dried rose petals. This adds a beautiful pink hue to your salt and gives it a subtle floral aroma.
Sesame Salt
Sesame salt is a perfect addition to Asian-inspired dishes or a topping for bread and crackers. Blend flakey salt with 1 and 1/2 tablespoons of sesame seeds for a nutty and savory flavor.
Red Pepper Salt
Add some heat to your dishes with red pepper-infused salt. Mix 3/4 cup sea salt with 1 tablespoon of crushed red pepper flakes for a spicy kick. This salt is perfect for adding depth to marinades or seasoning meats and vegetables.
Butterfly Pea Flower Salt
Butterfly pea flowers are beautiful and add a unique flavor to dishes. Combine 3/4 cup of sea salt with 1 tablespoon of dried butterfly pea flowers in a food processor or blender until well mixed. This vibrant blue salt is sure to impress your guests!
Infused salts can elevate the simplest dishes and bring new dimensions of flavor to your cooking. Experiment with different ingredients and find your favorite combinations. The possibilities are endless!
Tips for Making Flavored Salt
- Use high-quality, flakey salt for the best texture and taste.
- Ensure all ingredients are dehydrated before blending with the salt to prevent clumping.
- Store in a cool, dry place for up to 6 months.
- Feel free to mix and match flavors to create your own unique blends.
More Flavored Salt Combinations
- Lavender and Lemon Zest Salt
- Garlic and Herb Salt
- Truffle and Mushroom Salt
- Smoked Paprika and Lime Salt
- Cilantro, Lime, and Chili Salt
- Mint and Eucalyptus Salt
- Ginger and Orange Peel Salt
- Fennel and Dill Seed Salt
- Black Pepper and Thyme Salt
Let me know if you make these flavored salts by commenting below! I’d love to know your thoughts.
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How to Make Flavored Salt
Ingredients
Lemon Salt
- 3/4 cup sea salt, coarse
- 4 tbsp lemon zest, dried
Rose Salt
- 3/4 cup sea salt, coarse
- 1 1/2 tbsp dried rose petals
Sesame Salt
- 3/4 cup sea salt, coarse
- 1 1/2 tsp earl grey tea
Red Pepper Salt
- 3/4 cup sea salt , coarse
- 1 1/2 tbsp fresh lavender
Butterfly Pea Flower Salt
- 3/4 cup sea salt, coarse
- 1 tbsp butterfly pea flowers, dried
Instructions
- In a food processor or blender, mix together the flakey salt and the dried ingredient.
- Pulse on high for about 2 minutes until the salt is well mixed and infused.
- Store your flavored salt in an airtight container or jar with a lid in a cool, dry place for up to 6 months.
- If you're making citrus salt you'll need to dry the zest. Preheat your oven to 250 degrees.Spread the freshly grated zest onto a baking sheet lined with parchment paper.Bake for 15 minutes, or until completely dried and crisp.Let cool before using in your flavored salt recipe.
It’s “coarse”, not “course”.
I am hoping to make this for the holidays. After being made how long do they stay fresh? Thanks excited to try them out!!
Jennifer
These look delightful!!!! Can’t wait to experiment.