Wow, I’d never have thought of matcha salt! I have made pepper salt with Szechuan peppercorns, and lately I’ve been using a sea salt made by a Rhode Island artist who combines it with lemon zest and herbs from his garden (mostly rosemary) — it’s amazingly good on mild fish like cod, and on roasted vegetables like fennel. Thanks for the inspiration about matcha salt — I will definitely try it.
Very nice idea, Jaden, I especially like the idea of perfuming the house with roasted szechuan peppercorns when cooking Chinese for guests. Hmmm. Getting some ideas here. Love the pots. Giving these as gifts is also a really great idea!
This is so clever! I’m definitely gonna try it soon. Sounds good sprinkled over some salad or noodles. =) Anyway, is the SZP salt what we call Hua Jiao Yan （花椒盐） in Mandarin? Singaporean restaurants use it a lot with chicken or duck roasted to a crisp. Mm~!
Thank you for posting these recipes because you reminded me that I must make my own. Instead of homemade jams, giving your own flavored salts will be valued as an original party favor or a hostess gift.
I often buy flavored sea salts. Like you said, Jaden, they are great for plating a dish. They can enhance the flavor of a simple recipe. I use hibiscus sea salt with grilled asparagus and pine nuts. The color combination is stunning and it tastes great.
Lucy- i find most of my little pots, dishes and pans at Japanese kitchen supply stores. everytime i go home to visit parents in California, i add more to my collection
Evinrude- yes it is the same
Tigerfish- thank you! i think the matcha salt would go well with your soba and meatballs dish
Kim- wow, I would never have thought to use hibiscus! that sounds sooooo lovely. I’ll have to search for a tea shop nearby to source dried hibiscus….or just be crude and buy a box of nice hibiscus tea and just use that.
JEP & V- thank you!
Sue Ann- POPCORN!!!! Thats healthy and lo-cal, right?
It’s sort of embarrassing to admit, since it’s not nearly as fashionable as the salts you made (and in fact it’s a little too Sandra Lee), but I like to mix kosher salt, fresh ground pepper, and Old Bay seasoning, and then dip hard boiled eggs in that.
Amy- I’m going to have to try that on Fried Chicken…although I make mine baked fried chicken…or I could just do KFC takeout!
Carol- Thank you! LOL! Yes, you finally came through!
W&S- Matcha tastes like…um….hmm….I’m just going to have to send you some.
ilingc- With my rasp grater it only took about 30 seconds per fruit. One orange and one lemon is what I used. If you use a nice sharp grater, it should take no time at all.
SGC- Oh it was a commercial for V8 vegetable juice in the early 80’s where the guy in the commercial always slaps his forehead….I know…dumb…but it worked b/c 20 years later I still remember that damn commercial!
Lisa – you and I are the ONLY ones old enough to remember!! LOL
This is a great idea. I already do some like a red chilie salt, cumin salt, black peppercorn salt and I do a vanilla sugar with vanilla bean. Thanks for your ideas – citrus zest etc. I’ll definitely make them and also experiement with other flavours.
Dawn- I think I have a love affair with salt! Yes indeed it affects cooking. Now I need to figure out a way to lighten and flavor soy sauce, as that is my primary “salt” in Asian cooking but it is sometimes too overpowering.
Cynthia- oooohhhh…..chilli salt!!
Lucy- I just had the citrus salt over roasted carrots – it was a perfect combo. Left you a msg re: rosemary/citrus salt…though do you think the rosemary will discolor? Would you use dried rosemary?
Ellie-You’ll have to post your photos and recipes….let me know when they are up
Creative Loafing- Thank you for supporting my little adventure. You guys are awesome….bringing you some food maybe on Thurs.
Big Boys- you guys just make me smile every time you comment. I LOVE bigboys + I love ovens, so therefore I love you guys.
Lizzy- isn’t so grand to love something so simple as salt?!
Lucy- I can’t wait until you try it on carrots. Love your site, it inspires me to eat more healthy.
Sandi- thanks for coming by….please come back soon!
Jaden, I make my own sauce, but forgot how easy it is to make finishing salt. Thanks for all the ideas ! :)) I was thinking pairing chocolate salt, coke, and maltose rub over some meaty ribs for BBQ grill ? hehe 🙂
My name is Lincoln, I and my partner Clo Dimet, we have two restaurants in São Paulo – Brazil and a school of Kitchen, also we write our Blog for our friends and customers we like it its Blog and we would like to translate some texts for the Portuguese, would be possible?
I just picked up Eric Gower’s new cookbook at the bookshop this week and read abt his flavoured salts. Was tempted to get it and now my hand is itching with this reference abt flavoured salts. His first book was very good but this one looks much better.
On salts, I’ve also made green tea salt before and sprinkled it on top of grilled scallops. Quite subtle the taste since green tea is not very overpowering. Will try and experiment with lavender salt which is one of Eric Gower’s suggested flavours in the book.
I just discovered you wonderful blog with the beautiful pictures! I’ve been making my own flavored salts (szp, lemon, lavendar, rosemary, vanilla salts) but never would I have thought of matcha salt…can’t wait to make it!
Does anyone know precise directions for making truffle salt? I have around 2 dozen black summer truffles and over half a dozen fine salts. I would like to make truffle salts for my friends.
I am told on one hand that the truffles must be dried, which makes sense, but on the other hand, that the truffles lose their aroma when dried. Should the truffles be powdered or finely grated? The truffles are so expensive that I don’t feel like experimenting too much.