How To Make Your Own Flavor-Infused Salt At Home

Did you resolve to cook more healthy food at home in the new year? Flavor-infused salts should be your new secret ingredient.

Infused salts boost the flavor of simple foods like steamed vegetables and grilled chicken into a new dimension, plus they’re really easy to make.

Laicie Heeley of A Thousand Threads showed us how to create our own when we helped her throw one of her Field + Foundy dinners in Washington DC. The evening began with a little salt-infusing workshop and this trio of recipes. Take a look!

How To Make Your Own Flavor-Infused Salt At Home

How To Make Your Own Flavor-Infused Salt At Home

“Infused salts are easy to make and they are great for finishing any dish. Just choose the ingredients you’d like to infuse and combine with a coarse salt. Then leave the mixture out to dry or use the quicker alternative below!” – Laicie Heeley

How To Make Your Own Flavor-Infused Salt At Home

How to make your own infused salt at home

How To Make Your Own Flavor-Infused Salt At Home

Ginger Lime Salt

    Zest of 2 limes
    1 teaspoon ground ginger
    ⅓ cup salt

Combine lime zest, ground ginger, and salt. Spread on wax paper and let dry 24-48 hours.

Sriracha Salt

    3-4 teaspoons sriracha, depending on desired heat
    ⅓ cup salt

Combine sriracha and salt. Spread on wax paper and let dry 24-48 hours.

Lavender Salt

    1 tablespoon dried lavender
    ⅓ cup salt

Grind a small amount of salt with 1 tablespoon lavender in a mortar + pestle or spice grinder. Combine mixture with remaining salt.

The Fast Way

Preheat your oven to 350°F. Spread the salt out in a thin layer on a baking sheet lined with parchment paper, then put the baking sheet in the oven and turn off the heat. Allow the salt to sit in the residual heat until it’s completely dry. The drying time can vary, but it usually ranges from 2 to 3 hours.    

How To Make Your Own Flavor-Infused Salt At Home

How To Make Your Own Flavor-Infused Salt At Home

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Laicie Helley of 1000 Threads

Laicie Heeley is the founder + editor of A Thousand Threads, and on any given day, you might find her hawking handmade pie at a local farmer’s market, writing about foreign policy with the wonks in DC, or stuffing her face with marshmallows and trail mix in the great outdoors. 

Photos: Reema Desai

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Anneke

January 10, 2015

What kind of salt would you recommend for this?

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