Name: Flavored Salts
Yield: 4
Ingredients: 24 jar for packaging finished salt; 4 tins filled with shredded paper; 4 oz. dried porcini mushrooms; 1 c. fine sea salt; 4 dried ancho chiles; 1/4 c. smoked paprika; 3/4 c. fine sea salt; 4 head celery; 1 c. fine sea salt; Zest of 6 limes (about 1/2 cup); 3 tsp. ground ginger; 1 c. fine sea salt; 1/2 c. herbes de Provence; 6 tbsp. dried lavender; 3/4 c. fine sea salt; 12 medium dried bay leaves; 1/4 c. garam masala; 1/4 c. curry powder; 2 tsp. ground cumin; 1/2 c. fine sea salt

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

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

Step 3Porcini 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.

Step 4Smoked 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.

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

Step 6Celery 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.

Step 7Using 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.

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

Step 9Herbes 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.

Step 10Curry 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.

Flavored Salts

Ingredients

Porcini Salt

Smoked Paprika and Ancho Salt

Celery Salt

Lime-Ginger Salt

Herbes de Provence Salt

Curry Salt

Directions

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