Seasoned Salt Collection

Seasoned Salt Collection

Seasoned or spiced salts are a blend of table salt, herbs, spices, other flavorings.

Using the ingredients you use to the foods you put them on, flavored salts are wide open to your imagination. It’s easy to prepare them and they make wonderful edible gifts, too.

I was surprised how good the color from fresh herbs had been preserved by the salt!

If you have guests: place different kind of seasoned salts if possible form different colors into small containers on the table for sprinkling. Looks really pretty!

Depending on the ingredients there are two main procedures to prepare them: the wet method and the dry method.

Here you will find the basic recipe with to start your personal collection.

Uses: Fried foods, salads, any kind of meat or fish, roasted or grilled vegetables, peanuts or popcorn, rims of cocktail glasses, sauces, eggs, fresh cheese…

Wet method

This technique uses a thick “wet” flavoring ingredients or condiments.

Flavor ideas: Sriracha, mustard paste, hoisin sauce, chipotle/adobo sauce, wine, balsamic vinegar, horseradish, cappers, lemon or lime juice, liquid smoke.

Method:

  • If the flavoring ingredient is not thick enough you should boil it to remove excess water (for example wine and balsamic vinegar)
  • Then combine ingredients in a large bowl or food processor. Ratio: 1 tablespoon “wet” per 1 cup of salt. Increase the amount of flavoring ingredients based on your tastes and the kind of ingredient.
  • Pulse until combined and salt has completely absorbed the color is well distributed.
  • Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also “heat dry” in the oven at 65°C/150°F or lower for 2 hours or depending on the ingredients and stirring frequently.
  • Once dry, pulse shortly with the food processor and store in an air-tight container.

Dry method

This method is very convenient for almost dry ingredients like herbs.

Flavor ideas:  pepper, garlic powder, grated lemon zest, thyme, sage, oregano, onion powder, paprika, turmeric, celery, lavender, dried mushrooms, dried tomatoes, mustard powder, chili, any kind of fresh herbs, curry, smoked paprika,

Tip: Some spices develop better their taste if you roast the lightly in advance.

Method:

  • Combine the desired ingredients in a food processor and pulse until all ingredients are well combined. Ratio: 1-2 teaspoons “dry” per 1 cup of salt. Increase the amount of flavoring ingredients based on your tastes and the kind of ingredient.
  • Note: If you do not have a food processor chop the flavors first and then place them with 1-2 tablespoons of salt into a mortar and work until all is well blended the particles reach the size you wish.
  • Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also “heat dry” in the oven at 65°C/150°F or lower for 2 hours or depending on the ingredients and stirring frequently.
  • Once dry, pulse shortly with the food processor and store in an air-tight container.

My collection (Christmas 2014)

Wet method:

  • Sriracha
  • Horseradish + mustard (paste)

Dry method:

  • Rosemary + sage
  • Dried tomatoes + garlic (powder) + oregano
  • Porcini (dried)
  • Thyme + Lemon
  • Ginger + Turmeric
  • Lemongrass + Kaffir lime leaves

Seasoned Salt Collection open

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12 thoughts on “Seasoned Salt Collection

  1. What a lovely post. This is such a nice idea. I already have a collection of flavored sugars so flavored salt would go nicely. Thanks for posting this.

    • Hi, thanks for visiting my blog! I prepaared these salts as Christmas presents.
      For my cookies I prepared colered sugar using food coloring. I also have flavored sugar with rose shented pelargonium leaves, but I really forgot to use it!. Thanks a lot for your comment and the reminder! I still have time to use this for the next batch of cookies! 🙂

  2. This morning I’ve made 3 salt mixes with your lovely recipe.

    1 with dried red pepper flakes
    1 with dried lavender and a touch of ginger
    1 with celery seed and basil

    Can’t wait to give them all a kitchen work out. My taste samples are marvelous. Thanks so much for sharing! 😀

  3. I’m sorry to be so late in trying this lovely recipe my friend. I was finally able to locate some fresh lemongrass and lime leaves. It was so worth the wait. This is a terrific salt recipe with excellent processes. I loved this….I used the dry method, it was quick and easy to make, the salt has a lovely zing to it. I have used it on chicken and vegetables so far. Can’t wait to try it in curry. Thanks for sharing a recipe that I will try again and again. Made for Beverage Anyone? Tag Game.

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