Flavoured Salt

A beautifully packaged variety of flavored salts is a quick and simple gift any foodie will appreciate.

LEVEL: Easy

YIELD: 4 tins of 6 jars (4 of each flavor)

Ingredients

• 24 jar for packaging finished salt

• 4 tins filled with shredded paper

Porcini Salt

• 4 oz. dried porcini mushrooms

• 1 c. fine sea salt

Smoked Paprika and Ancho Salt

• 4 dried ancho chiles

• ¼ c. smoked paprika

• ¾ c. fine sea salt

Celery Salt

• 4 head celery

• 1 c. fine sea salt

Lime-Ginger Salt

• Zest of 6 limes (about 1/2 cup)

• 3 tsp. ground ginger

• 1 c. fine sea salt

Herbes de Provence Salt

• ½ c. herbes de Provence

• 6 tbsp. dried lavender

• ¾ c. fine sea salt

Curry Salt

• 12 medium dried bay leaves

• ¼ c. garam masala

• ¼ c. curry powder

• 2 tsp. ground cumin

• ½ c. fine sea salt

Directions

1. For each of the methods below, divide the finished salt among 4 two-ounce jars, and tighten lids to seal.

2. To package, fill 4 tins with shredded paper; in each tin, nestle 6 jars of different flavored salts.

3. Porcini Salt: Using a spice grinder, and working in batches if necessary, pulse dried porcini mushrooms until finely ground. In a medium bowl, combine ground porcini and sea salt.

4. Smoked Paprika and Ancho Salt: Remove stems and seeds of dried ancho chiles. Using a mortar and pestle, break up chiles. Using a spice grinder, and working in batches if necessary, pulse until coarsely ground.

5. In a medium bowl, combine ground chiles, smoked paprika, and fine sea salt.

6. Celery Salt: Preheat oven to 250 degrees F. Place leaves from 4 heads of celery on 2 parchment-lined baking pans and bake until dry, about 10 minutes. Let cool completely.

7. Using a spice grinder, and working in batches if necessary, pulse until coarsely ground. In a medium bowl, combine ground celery leaves and fine sea salt.

8. Lime-Ginger Salt: Spread lime zest on waxed paper; let dry overnight. In a medium bowl, combine lime zest, ground ginger, and fine sea salt.

9. Herbes de Provence Salt: Using a spice grinder, and working in batches if necessary, pulse herbes de Provence and lavender until coarsely ground. In a medium bowl, combine ground herbes de Provence and lavender and fine sea salt.

10. Curry Salt: Using a mortar and pestle, crush bay leaves until coarsely ground. In a medium bowl, combine ground bay leaves with garam masala, curry powder, ground cumin, and fine sea salt.