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Flavored Salt
Flavored Salt Photo: Liz Andrew/Styling: Erin McDowell

Cooking trends come and go. (See ya later, truffle everything.) But it’s fine by us that flavored salts are here to stay, which is why we decided to create three bold flavors of our own: tart lemon, earthy mushroom and spicy chile. Each takes just 10 minutes to prepare and can be used in place of plain old salt to season anything from meat or fish to pasta or grilled veggies. So clear some space on your spice rack for one or all three. And if you’re feeling generous, a jarful makes a tasty edible gift for any home cook.

Related: Difference Between Kosher, Sea and Table Salt

1/2 cup flavored salt

Lemon Salt

½ cup kosher salt

5 lemons, zested (preferably Meyer lemons)

Chanterelle Salt

⅓ cup dried chanterelle mushrooms

½ cup kosher salt

Chile Salt

5 dried guajillo, chipotle or New Mexico chiles

½ cup kosher salt

1. Make the Lemon Salt: In a small bowl, mix the salt with the lemon zest to combine well. Spread out the mixture on a baking sheet and let rest for 5 to 7 minutes (this helps the salt absorb some of the moisture from the zest so that the mixture stays dry). Store in an airtight container for up to two months.

2. Make the Chanterelle Salt: In the bowl of a food processor, pulse the dried mushrooms until they form a powder. Add the salt and pulse to combine. Store in an airtight container for up to two months.

3. Make the Chile Salt: In the bowl of a food processor, pulse the dried chiles until they form a powder (some chunks are OK). Add the salt and pulse to combine. Store in an airtight container for up to two months.

 

Lemon Salt

84 calories

1g fat

27g carbs

3g protein

7g sugars

Chanterelle Salt

7g calories

0g fat

1g carbs

0g protein

0g sugars

Chile Salt

90 calories

1g fat

20g carbs

4g protein

12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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