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These salts can be made in about thirty seconds.
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Combine 1/4 cup sel gris or other coarse sea salt and 1 teaspoon flavor ingredient (for the Kaffir lime salt, use 2 medium Kaffir lime leaves; I keep a small bag of them in my freezer).
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My current favorites are:
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MACCHA SALT: Powdered green tea plus salt.
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The stunning color bestows an ethereal beauty on foods.
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The slightly bitter tea marries beautifully with egg yolks, tofu, onions, and even chocolate.
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TANGERINE SALT: Dried pieces of tangerine (or orange) plus salt.
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Adds tangy, fruity, citrus notes to food.
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Try it sprinkled on roasted chicken, vegetable side dishes (especially beets), light pastas, shrimp, grilled fish, and omelets.
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LAVENDER SALT: Dried lavender buds plus salt.
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Excellent on lamb (both as a salt rub before cooking and as a sprinkling afterward), salad greens, heirloom tomatoes, and avocados.
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Adds a floral, herbaceous touch.
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SMOKED PAPRIKA SALT: Smoked, finely powdered paprika and salt.
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Use it when you want a smoky, powerful, earthy blast of flavor.
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Great on potatoes, fried rice, and grilled meats.
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KAFFIR LIME SALT: Leaves of the Kaffir lime tree plus salt.
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This salt infuses a Thai-like flowery headiness into dishes.
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Works well on poached eggs, seafood, corn on the cob, and steamed rice.
