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This recipe is for 5 different containers of 1/2 cup of salt each. Bear in mind these are flavoured salts which will have a strong flavour and are meant to be used sparingly as flavouring not as the only salt seasoning. Some of the spices have to be lightly toasted in a frying pan to bring out their fragrance. Other ingredients have to be crushed in a mortar so as to reduce the size but don't powder them completely.
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FIRST IMPORTANT STEP - Label bowls and containers otherwise you will loose track of which is which. Divide the salt in 5 bowls.
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Italian salt: Chop very finely the dry tomato and cut the rosemary needles in smaller pieces. Add to the salt with the dry oregano leaves, dried sage, fennel seeds and dried Marjoram. Marjoram is from the basil family but basil doesn't dry well and it ends up with a very weird taste so it's best to use marjoram. Mix all the ingredients very well with a fork and fill the container.
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French salt: Zest the lemon and dry in an 200u00b0F oven for 1 hour until completely dry. Cut the dry bay leaf in very small pieces. Add the bay leaf, the lemon zest, the thyme, the dry pasrley and the tarragon to the salt. Mix all the ingredients very well with a fork and fill the container.
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Indian Salt: Crush the cardamom pod, cloves and the coriander seeds in a mortar. In a frying pan over moderate heat, lightly toast the crushed cardamom, crushed coriander, cloves, cumin seeds, mustard seeds and shredded coconut. They should barely toast, just enough for the heat to make bring out their frangrance. Remove from the heat and allow to cool completely. Add them to the salt. Add the turmeric powder, ginger powder, curry powder, cinnamon powder, garam masala and the freshly grated nutmeg. Mix all the ingredients very well with a fork and fill the container.
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Moroccan Salt: In a mortar crush the black peppercorns, white peppercorns, coriander seeds and the cloves. In a frying pan over moderate heat, lightly toast the crushed spices just enough for the heat to make bring out their frangrance. Allow to cool completely. Add them to the salt, add the cumin seeds, powdered ginger, turmeric, cinnamon, cayenne pepper, the freshly grated nutmeg and the allspice. Mix all the ingredients very well with a fork and fill the container.
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Mexican Salt: Add the chilli flakes, chilli powder, dried cilantro, dried Mexican Oregano, cumin seeds and the dried Epazote to the salt. Mix all the ingredients very well with a fork and fill the container. The cilantro, Epazote and Mexican Oregano can be purchased in a Mexican food speciality shop.
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Note 1: This is the proportion I use to have a strong flavour for each salt. As I make about 18 gifts, I multiply this recipe by 18, so it's easy for me to keep track of the same flavour every time I remake the gifts but feel free to add other ingredients you like.
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Note 2: I make the salts at least 1 month ahead so the flavour diffuses itself by Christmas.
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Drying fresh herbs: If you have fresh herbs and want to dry them yourself, pick them in the morning, clean with a cloth to remove any earth or dust (don't wash them ever) and hang them upside down in a dark, cool and ventilated room. They will remain green and tasty. If you leave them in the kitchen to dry they turn grey and loose a lot of taste.
