Flavored salt

[Jack Fisher]

I came across some flavored salt at a farmers market. This was really salt crystals infused with flavor. Roasted garlic, Chipolte lime etc. I bought some and it is quite good. Does anyone know how this process is done? How do you infuse the crystals with the flavor and keep them crystal shaped?

[M.X.Hassett]

All you need to do is put the salt in a container with the desired flavor component and let it sit. If you have a vacume packing machine you can speed up the process otherwise you should let it sit and pull the favoring agents once the desired taste is achieved. Or if your hardcore you can smoke the salt with the desired ingredient.

[adegiulio]

My friend made smoked salt by putting a tray of salt in the smoker when he made some pork. Use it on steaks, roasted vegetables, anything you want to have a subtle smoky taste.

Damn he is smart...

[Chris Amirault]

Was it just plain kosher salt? Or...?

[Toliver]

My friend made smoked salt by putting a tray of salt in the smoker when he made some pork. Use it on steaks, roasted vegetables, anything you want to have a subtle smoky taste.

Damn he is smart...

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[adegiulio]

It was just plain kosher salt. Plain smoky tasty kosher salt.

[Chris Amirault]

I wonder if the salt needs the equivalent of a pellicle. Perhaps tossing it with a few drops of neutral oil would do the trick?

[Kerry Beal]

I wonder if the salt needs the equivalent of a pellicle. Perhaps tossing it with a few drops of neutral oil would do the trick?

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I tasted my first smoked salt today. Amazing stuff, I'm looking forward to trying it with caramel. I found it wet and noticed on the ingredients that it listed soy oil. I'll try making some next time I smoke fish. I wonder if any type of oil would be better than any other.

[Kent Wang]

How does smoked salt compare with liquid smoke?

[adegiulio]

I wonder if the salt needs the equivalent of a pellicle. Perhaps tossing it with a few drops of neutral oil would do the trick?

←

I tasted my first smoked salt today. Amazing stuff, I'm looking forward to trying it with caramel. I found it wet and noticed on the ingredients that it listed soy oil. I'll try making some next time I smoke fish. I wonder if any type of oil would be better than any other.

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It doesnt require any kind of pellicle, so the oil/water/moistening isn't necessary. It's simply coarse kosher salt and smoke...

[adegiulio]

How does smoked salt compare with liquid smoke?

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Liquid smoke is hardwood smoke that is condensed into a liquid. There is no salt in liquid smoke (if there is, the quality of that brand is suspect). Smoked salt is kosher salt that has been exposed to hardwood smoke for a few hours...

[CaliPoutine]

I was saw Jaimie Oliver make some flavored salt in his mortar and pestle. He used some orange peel and rosemary and strained those out after he mashed it all together.

[helenjp]

Japanese make flavored salts by pounding the aromatic in a mortar with coarse salt, and then drying it a little before storing it.

[ACM3]

I put fresh garlic and kosher salt in the processor.....It's great on fries