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.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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