MAKING YOUR OWN FLAVORED SALTS

We cannot deny that we all love using our own homemade seasonings. and they are as a great gifts for your kitchen.

Worried about too much salt

Are you worried about adding too much salt to your diet? If, yes you can make your own homemade seasonings that add great flavors. By replacing most or all of the salts you add during cooking with flavored coarse salt at the end of cooking you get all the flavors while using less salt.

when your taste buds hit those large grains of salt a little goes a long way. the salt hasn't been dissolved and mixed to oblivion, it's right there for your taste buds to notice.

Tips for making finishing salt

• Use flaked or coarse salt – the size and shape of the grains do make a difference. Check out The Kitchen for more details about salt varieties. Fancy, expensive, imported salts are very trendy right now, but honestly, because you’re adding other seasonings, you don’t need to buy the most expensive or colorful salt available.

• When blending herbs and spices with the salt, be careful not to pulverize your salt – you want those large crystals or flakes of salt to stay large.

• Salt has been used to safely preserve all types of food since the dawn of time. While it’s not necessary to completely dry herbs or flavor ingredients before adding to the salt, especially if you use small quantities, I prefer drying or wilting high moisture ingredients like citrus, hot peppers, ginger, garlic, flower blossoms and dense herbs before adding to the salt. It helps prevent clumping and is easy to do. Dry or wilt herbs before on your countertop overnight or dry them in the microwave to remove most of the moisture. Alternatively, you could bake the finished mixed salt on lowest setting (150°F) of your oven for 2-4 hours.

• I’ve learned that glass containers work best as metal will corrode from the salt over time.

• For most applications, use flavored salt towards the end of the cooking process – as a finishing product.

• Use on grilled meat, fish, chicken, vegetables, baked or fried potatoes, eggs, pasta, salad dressings.