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Old 10-21-2008, 05:31 PM   #1
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Flavored salt

Anyone make their own flavored salt ? One of my favorite is citrus peel , can be orange peel or lemon peel or both .

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Old 10-21-2008, 06:51 PM   #2
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is your citrus dried or fresh...

i own citrus seasalt. may open & try with fish. graet to flavor your own, saves $7.
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Old 10-21-2008, 07:01 PM   #3
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Well Luvs if you can wait a little you will be receiving a rosemary lemon salt from the spice swap!!
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Old 10-21-2008, 09:11 PM   #4
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i'll wait!!!
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Old 10-21-2008, 09:17 PM   #5
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Send a message via AIM to Russellkhan
But inquiring minds still want to know: Do you use dried citrus peels, or fresh? Also, is it important to scrape off the pith before adding it to the salt?
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Old 10-21-2008, 09:20 PM   #6
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You can use fresh zest.
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Old 10-21-2008, 09:29 PM   #7
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I zested my lemons (no pith) then dried it in a warm oven before adding to the salt. Kept the mixture dry so it wouldnt cake.
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Old 10-21-2008, 10:45 PM   #8
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Are we talking about regular salt or sea salt or kosher salt or what? This has me curious as I have never thought about doing this before. I can see where something like this would be great on salads, well, just about anything. I'm thinking a jalapeno salt of some sort... heh heh heh!
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Old 10-21-2008, 11:42 PM   #9
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Quote:
Originally Posted by Some Like it Hot View Post
Are we talking about regular salt or sea salt or kosher salt or what? This has me curious as I have never thought about doing this before. I can see where something like this would be great on salads, well, just about anything. I'm thinking a jalapeno salt of some sort... heh heh heh!
I use sea salt , because it is wet and can absorb the flavors better. I also use dry spices and herbs, the wetness of the salt rehydrates the herb and then it all dries together when I leave it in a flat tray.
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Old 10-22-2008, 08:48 AM   #10
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I saw Martha Stewart take kosher salt and fresh zest and put it all in a pood processor. She ran it through to combine evenly and then stored in airtight jars.
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