Salted and Seasoned
Use flavored salt blends to add intriguing notes to a variety of dishes.
Around the world, flavored salts (typically coarse salts blended with dry seasonings) are meant to be used as finishing seasonings. That is, they’re best added to dishes just before serving or offered at the table for sprinkling. We use kosher salt for these recipes, and our preferred brand is Diamond Crystal because the light, fluffy granules combine well with other ingredients and dissolve readily in moisture. Whole spices offer the best flavor, aroma and texture, but they should be toasted and crushed before mixing. Toast whole spices in a dry skillet over medium heat, frequently shaking the pan, until fragrant. Cool, then coarsely crush in a mortar with a pestle or by pulsing in an electric spice grinder.
Each variation uses the same method and makes about ¼ cup: In a small bowl, combine all ingredients, then stir together until well mixed. The salts can be stored in an airtight container for up to one week (salts with citrus zest should be refrigerated).
Courtney Hill
Courtney Hill is the Director of Recipe Development and the Head Recipe Developer at Christopher Kimball’s Milk Street. She oversees the conception, testing and recipe writing for all Milk Street book, magazine and digital recipes. Before joining Milk Street, Courtney studied at the Culinary Institute of America and spent nearly 20 years working in professional kitchens between Texas, New York, Maine and Cambridge. When she’s not at work, Courtney is gardening, running miles, and cuddling her pup.
