How to Make Flavored Salt

5 from 1 vote

Five flavored salts made with dried zest, petals, seeds, and spices. Stir them into flaky salt, jar them, and they will keep for six months.

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, condiment

Cuisine: American

Servings: Salt Recipes

Author: Eden

Cost: $15

Equipment

1 Food Processor
1 Microplane zester
1 Baking Sheet
5 Glass jars with lids 6-7 ounces

Ingredients

Lemon Salt

3/4 cup sea salt coarse or flaky
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 or flaky
1 1/2 tbsp sesame seeds toasted

Red Pepper Salt

3/4 cup sea salt coarse or flaky
1 tbsp red pepper flakes crushed

Butterfly Pea Flower Salt

3/4 cup sea salt coarse or flaky
1 tbsp butterfly pea flowers dried

Instructions

If you're making the lemon zest salt, dry the zest first. Heat the oven to 200°F. Zest 4 lemons with a microplane, taking only the colored outer peel and leaving the white pith. Spread the 4 tablespoons of zest in a thin even layer on a parchment-lined baking sheet. Bake for 20 minutes, checking at 15 minutes, until brittle and still yellow. Let cool completely.
Add 3/4 cup coarse sea salt and your dried flavoring to a food processor or blender. For lemon, use the dried zest from step 1. For rose, use 1 1/2 tablespoons dried rose petals. For sesame, use 1 1/2 tablespoons toasted sesame seeds. For red pepper, use 1 tablespoon crushed red pepper flakes. For butterfly pea flower, use 1 tablespoon dried butterfly pea flowers.
Pulse in short bursts for about 2 minutes, until the color runs evenly through the salt. Stop while the salt still has visible flakes. If it starts looking like fine sand, you've gone too far.
Transfer to a 6 to 7 ounce jar with a tight-fitting lid. Let it sit at least 24 hours before using, so the flavor settles into the salt.
Store in a cool, dry place. Best before 6 months.

Video

Notes

The ratio, if you want to improvise. Use 1 to 2 teaspoons of flavoring per 1/4 cup of salt. These recipes run toward the higher end. Start low and add more after tasting.

Everything must be dry. Salt draws moisture toward it, so any damp ingredient will clump the jar within days and make it unsafe to store at room temperature long term. Dry fresh herbs the same way as the zest, chopped fine and spread thin at 200°F until they crumble.

Butterfly pea flower is for color, not flavor. The petals are nearly tasteless. They react to acid, so this salt turns from blue to pink the moment it hits citrus, which makes it a wonderful cocktail rim.

Gifting. Fill 6- to 7-ounce jars, label with the flavor, and tie with ribbon. Write two or three uses on the back of the tag so the recipient knows where to start. In humid climates, a few grains of dry rice in the bottom of the jar keep the salt loose. More ideas in Infused Sugar.

Nutrition reflects one flavor variety, not all five.

Nutrition