LadyCook61
Master Chef
Anyone make their own flavored salt ? One of my favorite is citrus peel , can be orange peel or lemon peel or both .
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.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 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.