It might seem tedious to suggest flavoring an ingredient that is already used to flavor food, flavored salts can be an easy alternative for bringing maximum taste to otherwise boring dishes. The idea of flavoring salt isn’t anything new; seasoning salts and spice rubs with salt have been on grocery store shelves for years. I’m a fan of brands like Old Bay and Adobo seasoning, I’m not a fan of all of the additives like MSG. Making your own flavored salt allows you to control and create whatever flavor combinations you want, without all of the extra added ingredients.
Another reason why I like flavored salts is that it’s really good way to take care of some loose ends around the kitchen. Is your garlic starting to sprout? Did you buy a whole bunch of rosemary or thyme when you only needed a few sprigs? Don’t let those go to waste, flavor your salt with it! The salt and the fact that it will dry out for a bit will help preserve it for at least a few months.
The key to flavoring salt is pretty simple and basically comes down to 3 steps:
1. Chop everything up with kosher salt. Aim for a 3:1 flavor-salt ratio.
2. Spread the salt out to dry for a day or so.
3. Store the salt in a clean container in a cool area.
To bring us back to the garlic that is two days from becoming a full grown plant or the rest of those herbs you have no idea what to do with (or both!), get those as dry as you can and with about a third of it’s amount in salt, chop them all up together. There must be a lot more flavoring than salt. It will sound weird and it might kind of damp at first, but just keep chopping until everything is the size that you want. Transfer the salt mixture to a sheet or pan. I would suggest putting a layer or parchment paper on top, but it’s not necessary. Leave the salt in a dry place, either on your countertop or even the oven with the light turned on, and let it dry out for at least 6 hours, best overnight. After it’s all dried out, you’ll have your own flavored salt that can really be used as a substitute for salt in anything.
I recently made one with rosemary, and lemon zest. I’ll marinate meat with it, roast vegetables with it, or add it to popcorn or salads. I even substituted it for regular salt when I made sugar cookies. The possibilities are endless for both what you can flavor the salt with and what you can add the salt on.
Some suggestions for flavoring:
1. Thai chiles (seeded), Thai basil, and ginger – Southeast Asian salt
2. Thyme, rosemary, tarragon – Provencal salt
3. Cilantro, cumin, and garlic or shallots
There are so many combinations of cool ingredients, try some out and let me know how they go!