Flavoured salts are a great Christmas gift. They are simple and inexpensive to make, but the end result is a very thoughtful gift. There are so many flavour options that work well; I consider the cuisine the recipient enjoys most and then work from that!
I use a 1:1 ratio of flavour and salt, but this can be easily adapted to cater for personal taste. For instance, the chilli salt packs a punch so use fewer flakes for a milder flavour.
The amounts of ingredients needed will differ depending on the size of the jars you intend to use.
Great with fish or on top of vegetables.
- Zest of 4 lemons
- Sea salt, I use Maldon flakes
- Preheat the oven to lowest setting possible. Alternatively, you could use a dehydrator or even a radiator.
- Spread the lemon zest out onto baking parchment on a tray and place into oven. I left the door open to monitor the heat.
- Leave the zest to dry out. For how long will depend on the temperature of the oven and how fine the zest is. Keep checking every 10 minutes. My batch took about 20 minutes.
- Leave the zest to cool.
- Blitz half the salt in a spice grinder. Maldon sea salt is made up of soft flakes so only blitzing half the salt and mixing it with whole flakes gives a great texture.
- Once the zest is cool, combine with the salt (both blitzed and whole).
- Store in glass jar.
I love this sprinkled over soup but it works equally well on meat and fish.
- Chilli flakes
- Pink Himalayan salt (or sea salt)
- Blitz the chilli flakes in a spice grinder until fine, transfer to a bowl.
- Blitz salt until desired texture.
- Combine chilli and salt and store in glass jar.
Delicious on steak, fish or vegetables
- Dried rosemary
- Sea salt
- Blitz half the salt in spice grinder.
- Blitz dried rosemary in grinder.
- Combine blitzed and whole salt with rosemary and store in glass jar.
As you can see, it is incredibly straightforward!