Flavored Salts

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

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Ingredients

  • 24 jar(s) (2 ounces each) for packaging finished salt
  • 4 tins filled with shredded paper, for packaging finished jars
  • 4 ounce(s) dried porcini mushrooms
  • 1 cup(s) fine sea salt
  • 4 dried ancho chiles
  • 1/4 cup(s) smoked paprika
  • 3/4 cup(s) fine sea salt
  • 4 head(s) celery, leaves only
  • 1 cup(s) fine sea salt
  • Zest of 6 limes (about 1/2 cup)
  • 3 teaspoon(s) ground ginger
  • 1 cup(s) fine sea salt
  • 1/2 cup(s) herbes de Provence
  • 6 tablespoon(s) dried lavender
  • 3/4 cup(s) fine sea salt
  • 12 medium dried bay leaves
  • 1/4 cup(s) garam masala
  • 1/4 cup(s) curry powder
  • 2 teaspoon(s) ground cumin
  • 1/2 cup(s) fine sea salt

Preparation

Step 1

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

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

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.

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.

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

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.

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.

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.

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.

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.

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