Craft Your Own Premium Salts at Home

In the realm of gourmet cooking, infused salts have become a popular trend, adding a unique twist to dishes while elevating flavours to new heights. These salt creations, ranging from Earl Grey to bacon-infused, offer a cost-effective alternative to expensive store-bought varieties.

At the heart of every homemade infused salt recipe lies a base of kosher salt, coarse sea salt, Himalayan salt, or Maldon salt. From there, the possibilities are endless. For instance, Earl Grey tea leaves, finely ground, can be combined with salt and used in desserts, or even incorporated into the baking process of Earl Grey salt.

Some recipes call for baking the salt, while others prefer a liquid infusion method. Red wine salts, for example, are an interesting variation that requires a few extra steps. Fresh herbs, such as rosemary or lavender, can intensify the flavour of infused salts, making them perfect for sprinkling on bread, poultry, or vegetables.

When it comes to infusing salts, the key is balance. For every 1/4 cup of salt, add 1 teaspoon of spice or zest. However, be cautious when using dried herbs, as their potency can vary. Zest, on the other hand, can increase flavour intensity. Lemon zest, for example, is suitable for fish and poultry, while the combination of lemon zest, lime zest, and orange zest can be used to rim a margarita glass for a citrusy flavour.

Dehydrated garlic, combined with salt, is great for seasoning vegetables, while dried lavender buds, when ground, can be added to salt and incorporated into desserts like shortbread cookies. For a smoky flavour, bacon can be cooked until crisp, crushed into small pieces, and added to salt, making it suitable for eggs, meat, baked potatoes, or anywhere a bit of smoky flavour is desired.

Grinding dried mushrooms like porcini or shiitake and combining with salt can be used in soups, on potatoes, or vegetables. Storing infused salts in airtight, completely dry jars is recommended to prevent clumping.

Infused salts can be left to rest for a week to allow flavours to meld together, but can also be used within a day. Regardless of the recipe, the result is a flavourful salt that adds a gourmet touch to any dish. So why not try your hand at infusing salts at home and enjoy the delicious results?