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How to Make Flavored Salts

At first glance, flavored salt might strike you as a “why bother?” type of project. Who has time to make their own flavored salt when you can just grab a jar of seasoning salt from the spice aisle at the grocery store? But the arguments for making your own seasonings are much stronger than the lazy argument against.

  1. Making flavored salt is quick and easy. You probably already have some of the ingredients right at your fingertips: kosher or sea salt, fresh herbs, spices, dried mushrooms and citrus fruit are a great place to start.
  2. Making flavored salt is fun. Make one and you’ll immediately find yourself brainstorming new combinations. What about cocoa powder-espresso salt for steak? Or spicy sumac salt [1] for seafood and vegetables? Stock up on glass jars, because you’re going to want to make one batch after another.
  3. Fresh is best, even when it comes to dried seasonings. Homemade flavored salt adds more vibrant flavor to your meals and has health benefits to boot. No one really knows how long that store-bought seasoning salt has been sitting on the store shelf or how long that same seasoning salt then sits in your pantry. Homemade flavored salt can be made in small batches with organic ingredients, promising fresh flavor and antioxidants [2].

A few guidelines to get you started:

Suggested Ingredients:


Choose your flavor (or add multiple flavorings to one batch).

If not already dried, then dry your flavorings:

Large pieces of dried mushroom, citrus peel and seaweed should be pre-chopped (by hand or in a coffee grinder or food processor) into smaller bits before adding to the salt.

One you combine the salt and flavorings, blend briefly to combine the flavors, using a mortar and pestle, coffee grinder or food processor.

If the salt seems moist at all, then spread it out on a sheet pan overnight to dry or dry it in a low-heat oven (200 ºF/93 ºC) for 30 minutes before packing the salt in an airtight container.