Infused salts are so much fun to use. By infusing salt with other flavours you not only boost the flavour of the salt, you also boost the flavour of what you add to the salt. It might seem like a daunting task, but it’s the easiest thing in the world to do and it will provide an extra boost to your meal. Simply sprinkle it over cooked meat, pastas, risotto, anything.
All you need to do is put coarse sea salt in your food processor and pulse it until you have the size of grain you want. If you don’t have a food processor use a mortar and pestle, please don’t use a blender. After that, all you need to do is add your flavours to the salt. The longer the mixture is left, the more the flavours will develop. Below is a list of some examples of what you can infuse your salt with:
- thyme
- rosemary
- lemon zest
- orange zest
- lime zest
- star anise
- cinnamon
- oregano
- cloves
Recently I infused salt with thyme and lemon zest and put it in small mason jars as Christmas gifts. Everyone I gave it to loved the idea.
I always found bringing your pots up to a boil in seasoned water(28g for 1ltl) gives a more evenly seasoned pots. And if you continue to boil until the edges just start to fluff apart, you will find a nicer crispy texture when you roast them. Then again my ‘grandmother’ would do it differencly as well. ‘
One of my favorite spice-salt combinations is Szechuan peppercorns in sea salt. So good!
I’ve actually yet to make citrus salt. I almost always forget to zest the fruit before peeling. Maybe I need to post a reminder to myself above the fruit bowl and the compost tin.
Star anise salt is another one I need to try, I bet it would be amazing sprinkled on duck.