FLAVOURED SALTS

Making Szechuan Salt
YIELD: 1 CUP
   
METHOD:
1. Toast whole spices individually until fragrant (if required).
2. Cool spices.
3. Crush spices using mortar and pestle (or food processor, or blender).
4. Add salt and process/blend for a few seconds until desired consistency.
Making Lime & Ginger Salt
5. If wet ingredients have been added, dry flavoured salt in the oven (105°C) until the wet ingredients are dry and crumbly.
6. Store in pantry (airtight) for up to 4 weeks.
     
Chicken Salt
1/2 cup salt
1/2 cup chicken stock powder
   
Chilli & Smoked Paprika Salt
1 cup salt
2-4 teaspoons dried chilli flakes 
1-2 teaspoons smoked paprika 
Orange & Ginger Salt and Lemon & Ginger Salt
   
Fire Salt
1 cup salt
2 teaspoons chilli flakes
1 teaspoon dried garlic
1 teaspoon dried onion flakes
Zest from 1 lime
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice  
   
Lime & Ginger Salt
1 cup salt
Zest from 2 limes
5cm fresh ginger, peeled & finely grated
      
Mushroom Salt
1 cup salt
1/4 cup dried mushrooms 
1/4 ground nutmeg   
   
Szechuan Salt
1 cup salt
2-3 tablespoons szechuan peppercorns (toasted) 
1 tablespoon ground chilli powder    
   
Vanilla Salt
1 cup salt
2 vanilla beans (seeds only) 
    
INFUSED SALT FLAVOUR IDEAS:
Bush Tomato Salt
Bacon Salt
Bloody Mary Salt
Cajun Salt
Celery Salt
Chilli Salt
Chilli & Lime Salt
Chilli & Thyme Salt
Citrus Salt
Cranberry Salt
Curry Salt
Fennel Salt
Garlic Salt
Garlic & Herb Salt
Herb Salt
Herb & Lemon Salt
Japanese Salt
Lemon Myrtle Salt
Lemon Pepper Salt
Lemon Salt
Lime Salt
Matcha (Green Tea) Salt
Mushroom & Parmesan Salt
Onion Salt
Orange Salt
Pistachio Salt
Porcini & Parmesan Salt
Rosemary Citrus Salt
Rosemary & Lavender Salt
Rosemary Salt
Seasoned Salt
Smoked Salt
Spiced Salt
Sriracha Salt
Steak Salt 
Tomato Salt
Vanilla Salt
Vegetable Salt
Wine Salt 

Share on:

Related Posts Plugin for WordPress, Blogger...