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Flavored Salt


In honor of last week's National Popcorn Day, I've done some tinkering in the kitchen with flavorings.  My favorite project was coming up with different flavored salts.  It is outrageous that I haven't done this sooner, and even more outrageous the number of super costly little precious jars of flavored finishing salts that I have sitting in my spice cabinet.

The technique is nothing more than combining good quality salt, either kosher or sea salt, and good quality spices, herbs, citrus, or a combination.  It is up to you as far as the ratio of salt to flavors, depending on how concentrated you want the flavor and the color, and how strong the ingredient is you are using.  On average I used about 1 part flavor to 1 1/2 parts salt.  Simply put all ingredients in a spice grinder, coffee grinder, food processor, or mortar and pestle and pulse or grind until well incorporated.

Hint:  For spices, toast them lightly first to release more of their flavor.  Place them in a dry pan over medium heat, swirling frequently for a few minutes until they start to become fragrant.

This powdery little flavor bomb is amazing sprinkled over hot fresh popcorn, and as a finish for so many of your dishes.  It also looks gorgeous as a pop of color sprinkled around a plate.  They'll keep for about a year in an airtight container, making them fantastic gifts.  I mean, have you seen what these things cost lately?

Here are a few ideas below, but the combinations are endless.  Keep a little jar or two on your counter, and you'll find yourself using them on everything.  Put a few small dishes on your dinner party table, and let guests play with their food.

CURRY SALT
I used a brilliant french version of an indian masala, called Vadouvan, from the exquisite Spice House in Chicago.  Amazing on popcorn, but also chicken, fish, roasted vegetables (especially cauliflower), or a cold chicken salad.

PIMENTON SALT
Smokey, sweet, brilliantly colored spanish paprika. It rocked on popcorn. Would also be stunning on fried eggs, roasted potatoes, grilled shrimp, and roasted meats.

CHIVE AND SHALLOT SALT
I used some high quality freeze dried shallots and chives (again, thank you Spice House), resulting in a savory blend that exploded with the most amazing aroma as it hit the hot popcorn. It was also absurdly good on my poached eggs this morning, and the small batch is almost gone. Mashed potatoes? Yes. Roast Chicken? Yes. Just about anything you want to spruce up with a little savory brightness? Most definitely. Bonus points for drying your own homegrown chives.

CITRUS SALT
Zest the peel of a lemon, lime, orange, meyer lemon or tangerine. Allow to dry on paper towel, and then combine with salt.
Poultry and seafood would be particularly good, as well as roasted peppers.

VANILLA SALT
Split and scrape a vanilla bean, and combine seeds with salt. Could have interesting results with some delicate fish and lobster, but I'm dreaming more of a stunning salty finish to a dessert, on a scoop of dense gelato, or a crunch on dark chocolate covered caramels.


CHINESE FIVE SPICE POWDER SALT
Get the best five spice you can, and then bring me the popcorn! ...And the roasted chicken wings, roasted pork, roasted brussels sprouts, and noodles.

PORCINI SALT
Pulse dried porcini mushrooms in grinder to a fine powder, and then pulse with salt. This earthy, chocolaty, elegant finisher adds a new element to a side of rice, a creamy pasta, eggs, a crostini with oozy cheese, or topping a puree of potato soup.

LEMONGRASS AND KAFFIR LIME
Dry both slightly, and grind with salt to make a bright, southeast Asian inspired topping. Beautiful in a ramen soup, on grilled fish or chicken, and even as an unexpected finisher to desserts.



 

 


5 Responses to “Flavored Salt”

  1. Lindsay says:

    I know you don’t have time to start another business but how great would it be to sell all those flavored salts in cool looking vials altogether? Best gift ever!!

  2. Lauren says:

    I found your blog via TasteSpotting, and am blown away by all of these creative flavored salts! The vanilla salt sounds especially delicious, and I agree with you that it would be an awesome addition to dessert.

  3. Jacinthe says:

    Excellent post. Thanks so much for the ideas. Already thinking ahead for Christmas gifts!!

    Jacinthe

  4. [...] the dessert lover Crispy spice-brined pecans: a great gift for health conscious and vegan folks Flavored salts: easy and inexpensive recipes for curry salt, citrus salt, and many others, along with suggestions [...]

  5. Sean says:

    I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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