Fruit Sugars and Blue Salt

[TeeDee]

I've been thinking more about Salts and Sugars of Late -so I made these. One is Green Alkanet Salt ( no taste difference - just a blue / grey colour. experimental ) , the other two are Lemon Sugar and Strawberry Sugar.

All very experimental and a learning curve.

I'm also thinking of doing Ground Ivy Salt , Red Chilli Salt ( may mix in some Lemon sugar to give a sweet & salty Hot Vibe ) , Lime Salt ( for Tequilas...) , Gorse Petal Sugar?

What other things could I put in Salt or Sugar ?? As Crystals they have useful traits

 

[Allison McKenzie]

I was thinking rosemary or chive or spring onion flowers, they are out now and have colour and taste (except rosemary which just has taste). I was going to do that, but am still banned from eating non-food.

 

[TeeDee]

I was thinking rosemary or chive or spring onion flowers, they are out now and have colour and taste (except rosemary which just has taste). I was going to do that, but am still banned from eating non-food.

Rosemary would work well I think.

The Ramsom Salt I made is a definite keeper.

 

[crosslandkelly]

Mint sugar on pineapple is delicious.

 

[SaraR]

I was thinking rosemary or chive or spring onion flowers, they are out now and have colour and taste (except rosemary which just has taste). I was going to do that, but am still banned from eating non-food.

Rosemary flowers might give some pretty colour to it.

 

[Woody girl]

Lavender sugar is lovely,

vanilla sugar. I just leave a pod in a jar with sugar.

Rose petals sugar.

Cinnamon sugar.

Wild garlic salt.

Mushroom salt (dried powdered mushrooms.)

Mixed herb salt.( Something I often use are camp, easily made from store cupboard ingredients )
These are what I use regularly.

 

[Wayland]

Smoked salt is one we use regularly.

 

[Mesquite]

Smoked garlic salt and smoked chili salt are both very tasty

 

[Toddy]

You threw me for a moment; I thought you were making salts as in seasonings directly.

Like drying nettles and using those as a salt substitute.

I make za'atar using lemon zest and thyme. It's really good on savoury dishes.

Summer savoury and wild marjoram are also good in salt.

I like dried and ground quince in sugar. It's sweet, but tangy. Haws pounded up with fine sugar, and pressed into tablets, dry into sweeties.

 

[Robson Valley]

What strikes me immediately about your salts is the visual appeal.
I sure hope that they are color-fast. Strawberry salt or dill salt for fish?

I collect salt from all over the planet. Just about any herb or spice finds its way into salt.
I find they go dull in 6 months. The fresher the better. Don't make very much.

Buy a zesting tool to scrape off the oil rich outer layer of citrus. The fine shreds will flavor 50 g salt in a month.
I'm more interested in the mineral-sourced salts. Their tastes are very stable.
The herbed ones I can make here to suit my needs.

Next, consider expanding your collection with smoked salts, those are always so very different from each other.
I would imagine that adding some sort of a salt holder in a BBQ with apple wood for smoke will not be hard to build.

 

[TeeDee]

What strikes me immediately about your salts is the visual appeal.
I sure hope that they are color-fast. Strawberry salt or dill salt for fish?

I collect salt from all over the planet. Just about any herb or spice finds its way into salt.
I find they go dull in 6 months. The fresher the better. Don't make very much.

Buy a zesting tool to scrape off the oil rich outer layer of citrus. The fine shreds will flavor 50 g salt in a month.
I'm more interested in the mineral-sourced salts. Their tastes are very stable.
The herbed ones I can make here to suit my needs.

Next, consider expanding your collection with smoked salts, those are always so very different from each other.
I would imagine that adding some sort of a salt holder in a BBQ with apple wood for smoke will not be hard to build.

Happy to view your creations if you load a few Photos and how you made them.

 

[Robson Valley]

Not much to see. As an example, I used a liquor shot glass as a measure.
Two shots of coarse Sifto brand ordinary salt* in a small glass jar.
With the zesting tool, I cleaned off a lemon, all the shredded yellow stuff going into the jar.
Shake to mix. Stand for a month.
Use on pan-fried halibut and salmon.
The lemon fades, maybe another lemon after 30 days would jack it up again.

I always add a snort of lemon juice or lime juice and plain salt to water when I'm boiling shrimps or prawns (same things, I guess.)
I don't think a seasoned salt would work the same. Better? Maybe so.

Since then, I've discovered a preference for grinding most salts to a powder in a shallow mortar & pestle.
I don't know yet if the oily citrus zest will clog that into a solid mass or not. I hope not.

* The marine sea salts all have more complex tastes. I saw no point in getting those kakked up with lemon or lime.