Thai Flavoring Salt is an all-natural blend of pure sea salt, spices, and fresh, juicy ginger. Spicy, tart and clean, this salt is one of the most popular I make because of its ability to add zest to both all dishes. I have found Thai Sea Salt is the exotic taste that everyone loves.
Since I realize that not everybody has a plethora of spices in their cupboard or garden, I have also created a Substitutions List for you to use. Just be aware that your selections may decide the final flavor outcome of this salt. However, you will still have a tasty Gourmet Salt product for your very own use!
You can use Thai Flavoring Salt in many ways.
- Delicious in Asian-inspired spice rubs and sauces
- As an addition, topping or finishing salt for many salmon bakes.
- Use it to enhance a fresh tomato salad.
- Jazz up fried foods like French fries or tempura.
- I love sprinkling the Thai salt over tofu and on top of ricotta and goat cheese for a simple appetizer served with honey.
- This stuff is great on just about any meat – chicken, fish, vegetables, pork…I use this salt a lot in my cooking because it just lifts any dish that I make with a bright, cheerful color and fragrance.
- Perfect for your favorite Thai dishes, simply stir-in, rub on or marinade soups, dressings, stir fries, curries, beef, chicken, seafood and tofu.
- Try this on popcorn, roasted chick peas, or homemade potato chips. It goes especially well with sweet potato chips I think.
- Thai Flavoring Salt also makes a great and easy DIY gift.
Thai Seasoning Salt Blend
Makes 1/2 to 1 cup (depending on ingredients)
|1/2 tablespoon (1 stem lemon grass, pale section only) bruised||Zest from 1/2 lemon OR
1/2 teaspoon lemon powder OR
1 teaspoon dried lemon balm OR
2 lemon verbena leaves
|1/2 teaspoon (1 small clove) garlic, crushed or minced|
|1 small red Thai Chile pepper||Double amount of fresh or dried cayenne peppers|
|1/4 cup chopped fresh Thai basil||Equal amount any fresh basil variety (preferred) OR
Equal amount fresh cilantro leaves OR
1-1/2 tablespoons dried basil
|1 tablespoon finely grated fresh ginger||1 teaspoon ground ginger|
|1-1⁄2 teaspoons grated lime rind||1/2 teaspoon lime powder (lemon works too) OR
1-1/2 teaspoon kefir leaves, crushed
|1/2 cup coarse sea salt||Coarse Kosher salt|
- Combine all ingredients in a food processor or blender and purée until it is a smooth paste. If using dried ingredients, you may need to add just a very small amount of water.
- Pour purée into a bowl. Add sea salt, a little at a time, mixing thoroughly after each addition. Your result should look like very damp brown sugar.
- Spread out on a fruit roll-up tray and dehydrate at 135°F/57°C for 18-24 hours or until crispy. Or you can spread it out on a plate, cover lightly, and allow to air dry for a few days.
- When salt is completely dry, break apart and add bits to a grinder. Pulse until just broken up. Or for a more coarse salt, use a mortar and pestle to break it up.
- To insure your salt did not pick up moisture from grinding, you can empty it back onto your fruit roll-up tray and dry for another hour.
- Add it to a salt shaker, salt grinder, or spice bottle and use as a finishing or table salt. Or store in an airtight container away from heat, moisture, and light. Adding a few grains of uncooked rice or a packet of silica gel will keep it free-flowing.
©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com