My favorite is ginger.
This disturbed my husband greatly and made my tongue hurt, but I regretnothing.
The store that made the ginger salt closed down, but my craving for its gingery goodness lives on.
Well walk you through three different methods for making flavored salt, along with suggested flavors for each.
Store in an airtight container and let everyone get to know each other for a day before using.
Flavored salt will keep up to a year, but may diminish in intensity.
Start with a ratio of 1 tablespoon of liquid per 1/2 cup of salt and increase if needed.
(The salt will take on the color of the sauce and there should be no white patches.)
This intensifies the flavors before you combine it with the salt.
Add three cups of your desired liquid to a pot and bring to a boil.
Immediately add to the salt and stir until completely combined and no white patches are visible.
Once salt is completely dry, store in an airtight container at room temperature.
Wine salt, stout salt, limoncello salt, Jagermeister salt (just kidding, thats disgusting.)
