Flavourful finishing salts three ways

Unique and delicious gifts from the kitchen!

These versatile salts are sure to be appreciated by both cooks and eaters alike. A pinch or two sprinkled on top of a dish at serving time adds a burst of flavour, making it easy to elevate any meal, whether it’s takeout pizza or a long-simmered soup. If you’re looking for more great gifts from the kitchen, be sure to visit the ‘special collections’ section of this website.

Lemon salt

• Zest of 2 large lemons
• 1/2 cup (110 g) coarse kosher salt

Combine salt and zest in a small bowl then spread out in a thin layer on a parchment-lined baking sheet. Turn oven on to 200F and let heat for 5 minutes. Turn off heat and place baking tray in oven. When oven is cold, lemon zest should feel dry to the touch. Pulse the lemon and salt mixture a few times in a food processor to break up any clumps of salt or large pieces of zest. Transfer to an airtight container and store in a cupboard for up to 6 months.

Lime-cilantro salt

• 2/3 cup (147 g) coarse salt
• 2 tablespoons (7.5 g) chopped cilantro (coriander) leaves
• Zest of 2 large limes

Hot chili pepper salt

I have a few ‘heat lovers’ in my life and this year I decided to come up with a gift tailored specifically to their tastebuds. This flavoured salt is easy to make and extremely versatile – we use it on meats, vegetables, eggs, pizza and more. I chose Thai bird’s eye chili peppers but you can use whatever kind you like (Espelette peppers or red jalapenos, for example, pack a less potent punch of heat). Be sure to let the blended mixture dry thoroughly before packaging it up.

• 1 1/2 cups (220 g) coarse salt
• 20 g Thai red chili peppers (about 10)

Coarsely chop the chilies and place in the bowl of a food processor or jar of a sturdy blender along with the salt. Pulse until the chilies are in small flecks and pieces slightly larger than the grains of salt. Line a baking tray with parchment and spread the salt on it in a single layer. Let sit at room temperature for 1 to 2 days, or until the salt and chilies feel dry when you rub them between your fingers. Store in a jar at room temperature until ready to use.