You’ve probably seen an assortment of these salt fusions in gourmet specialty stores under the name of “finishing salts.” Aptly labeled as they’re typically used to finish or garnish a dish after cooking. But they’re just as versatile in cooking. And just as with spice blends, the salt fusions of herbs and spices will enhance anything you sprinkle them on. The difference is cost. In gourmet stores, they’re quite costly. In creating these, I highly recommend using either Himalayan, Celtic, or Fleur de sol (sea salt) to guarantee the purity of trace minerals. Note: These salt fusions work very well for those following a restrictive sodium diet since, by measure, they contain half the amount of salt, and yet they deliver an abundance of flavor.

Recipe Notes: What you’ll need: a spice mill and airtight container. Yields 1/2 cup Difficulty level: Very easy

Chili-Lime 

• 2-tsp red pepper flakes
• 1-Tbsp dried lime zest. Prepare as regular zest and allow to air dry to remove moisture.
• 12-Kaffir* lime leaves ( Available in Asian markets. If unavailable increase lime by an extra tsp.)
• 1-Tbsp dried lemongrass (Available fresh in Asian markets. If unavailable add 1-Tbsp dried lemon zest)
• 1-Tbsp dried shitake mushrooms, ground
• 1 1/2-tsp minced garlic flakes
• 1 1/2-tsp smoked paprika
• 1 1/2-tsp ground ginger
• ½-tsp Stevia
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~
• ¼-cup Himalayan or sea salt

Preparation:

1. Stack kaffir lime leaves, using kitchen shears, snip leaves in strips, place in the cup and allow to air dry overnight. In spice mill combine pepper flakes, zests, Kaffir leaves, shitake mushrooms, and garlic, grind to a powder.
2. Add to salt and sugar.
3. Stir in paprika and ginger.
4. Mix well store in an airtight container.

-Lemon-Ginger-Garlic-Pepper:

• 1-Tbsp dried lemon zest. Prepare as regular zest and allow to air dry to remove moisture.
• 2-tsp minced garlic
• 1-tsp dried chives or chopped dry onion
• 1-tsp dried thyme
• 1-tsp dried parsley
• 10-black peppercorns
• ~~~~~~~~~~~~~~~~~~~~~
• ½-tsp ground ginger
• ¼-cup Himalayan or sea salt

Preparation:

1. In a spice, mill combine first six ingredients and grind to a powder.
2. Add to salt stir in ginger.
3. Mix well store in an airtight container.

-Citrus Herb:

• 1-tsp dried lemon zest. Prepare as regular zest and allow to air dry to remove moisture.
• 1-tsp dried orange zest (see previous)
• 1-tsp dried lime zest (see previous)
• ½-tsp parsley flakes
• ¼-tsp dried sage
• ¼ -tsp dried rosemary
• ¼-tsp dried thyme
• 10-black peppercorns
• ~~~~~~~~~~~~~~~~~~~~~~~~
• ¼-cup Himalayan or sea salt

Preparation:

1. In a spice, mill combine, zest, herbs, and spices and grind to a powder.
2. Add to salt, stir well and store in an airtight container