Gourmet Salts
Endless flavor possibilities here! Just add equal parts dry ingredient (ideas below) and kosher salt, by weight and grind or blend into salt! You can use dried vegetable or fruit scraps that would otherwise be wasted! What creations can you come up with?Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Spice Grinder or Mortar & Pestle
- Scale
Ingredients
- 1 tbsp kosher salt course
Herb Flavor Ideas
- 1 tbsp sage leaves*
- 1 tbsp basil*
- 1 tbsp mint*
- 1 tbsp rosemary*
- 1 tbsp thyme*
- 1 tbsp oregano*
- 1 tbsp celery leaves* or lovage*
- 1 tbsp fennel*
Scrappy Salts
- 1 tbsp tomato* skins
- 1 tbsp mushroom* stems
- 1 tbsp bell peppers* skin
- 1 tbsp herb stems that would otherwise be inedible
Add-In Ideas
- ½ tbsp smoked paprika
- ½ tbsp citrus zest
Instructions
- Grate or chop your ingredient, and spread evenly onto a baking sheet covered with parchment paper.
- Set your oven to its lowest setting (around 175, no hotter than 200).
- Let dry for as long as needed (30 minutes to a full day)
- Combine equal parts dehydrated ingredient and course salt in a spice grinder or mortar & pestle and blend until you have your chosen consistency.
Notes
Nutrition info based on salt and sage.
Scrappy Salt inspired by Lindsay-Jean Hard.
Nutrition
Calories: 9kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6977mgPotassium: 27mgFiber: 1gCalcium: 44mgIron: 1mg
