Sometimes all a dish needs is a simple accent to add a new dimension and a dash of salt has always been a favorite. So what happens when you take a flavor force-multiplier like salt and tinge it with another flavor? You open up a whole new world of possibilities and maybe earn some culinary bragging rights in the process (just don't let on how easy it was).
Here's how to make flavored salt:
- For the best results, use kosher or sea salt
- Any flavorings such as herbs used should be dried beforehand. Other ingredients include spices, tea leaves and even citrus peel.
- Add 1 to 2 teaspoons (10 ml) of flavoring for every 1/4 cup (60 ml) of salt
- Mix both ingredients and then briefly grind them in a coffee grinder, food processor or if you're feeling traditional, a mortar and pestle. But be sure to do so lightly as not to pulverize the salt crystals
- Store the flavored salt in an airtight container and use it within six months.
Flavored salts go great as a rub on meat or seafood before cooking or for an extra bit of seasoning after. If you're strapped for ideas, visit Mark's Daily Apple, where you can also learn how to go about preparing and drying the flavoring ingredients.
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