Homemade Flavored Salts

Salts flavored with herbs, spices, dried veggies, etc. are a wonderful addition to any kitchen.  Whether you choose to use them during cooking or just prior to serving, they add a little extra flavor to just about any dish.   They would also be a wonderful gift.

This is a basic "how-to" with a few flavor combinations/ingredients, but the sky's the limit.  Online stores such as Penzey's sell dehydrated celery, peppers, and onions which would be great additions to some of the combinations {or, of course, use your own if you dehydrate your own}.  You could also dehydrate mushrooms, chili peppers, or edible flowers.

The main thing to remember is, any of the items you are mixing with the salt must be dry.  You can dehydrate them in the oven (200 degrees Fahrenheit until dry, usually 45 minutes - 1 hour, but keep a close eye on the items) or in a dehydrator, or keep them out overnight, uncovered, if the items you are using are fresh.  If you choose to dry citrus peels, make sure they are dry and not leathery (leathery will not break down into the salt very well), but I find it easiest to zest them and let the zest lay out overnight.

You can mix your herbs, spices and/or dried veggies in a spice grinder, mortar and pestle, coffee grinder or small food processor.  When combining the flavoring with the salt I prefer a small food processor or mortar and pestle so I can control how ground the salt becomes.  A few pulses with the food processor is all it takes.

A good rule of thumb with the ratio is, 2 t. flavoring per 1/2 cup of salt.

General ingredients are:
Coarse salt {kosher, sea salt, etc.}
Herbs, spices, dried veggies or fruit zest

Wash and dry any fresh products.  Dry well {see above for ideas}.  Blend the flavorings, as notated above, in either a spice grinder, coffee grinder {dedicated to spices}, mortar and pestle, or small food processor.  Blend flavorings and salt with either a mortar and pestle or in a small food processor.  Store flavored salts in a covered container at room temperature.

Salt Blends {use the instructions above}:

Citrus-Vanilla Salt
1 1/2 teaspoons orange zest, dried
1 teaspoon lemon zest, dried
1/4 teaspoon fresh vanilla beans, dried {**lay out overnight, do not bake/dehydrate**}
1/2 cup coarse salt

Rosemary Salt
2 teaspoons rosemary, dried
1/2 cup coarse salt
**variations include adding 1 teaspoon lemon zest, dried or 1 teaspoon thyme leaves, dried **

Porcini Salt
2 ounces of dried porcini mushrooms
1/2 cup coarse salt

Lime-Chipotle Salt
2 teaspoons lime zest, dried
1 1/2 teaspoons chipotle chili powder {or freshly dried chipotle chili peppers}
1/2 cup coarse salt

Lime-Ginger Salt
2 teaspoons lime zest, dried
1 1/2 teaspoons ground ginger
1/2 cup coarse salt

Celery Salt
1/4 cup ground dehydrated celery/celery leaves
1/2 cup coarse salt

Curry Salt
6 medium bay leaves, dried
2 teaspoons garam masala
2 teaspoons curry powder
3/4 teaspoon cumin
1/4 cup coarse salt


  1. These sound very good and very easy to do. I am addicted to Penzey's No Salt spice mixes. Do you have any recipes for that kind of thing?


  2. Sounds interesting and a whole new way to look at salt!!

  3. Clever and easy! I like your packaging as well :)

    It's interesting that you've just posted this since I was looking at a vanilla infused sea salt yesterday at the shop. I imagine you use it on salty caramel desserts and the like?

  4. Jo - unfortunately, I don't have any no-salt blends. I'm with you on those from Penzey's though! :) Sue - yes, it definitely is a new way to look at salt. I love finding new ways to use these blends. Tanya - I would say the vanilla salt would be good on caramel desserts, chocolates or cocktails. Yummmmmm..... :)


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