Ginger salt?
Has anyone ever made a ginger salt? I was thinking of making a few flavored salts as a gift. I am doing one with rosemary and thyme and one with citrus. The recipient loves ginger...do you think this would work with fresh ginger? Or would it need to be dried? Any other interesting combinations I could try?
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I also like the idea of ginger salt, but don't know what would work best. Let us know....
I make a Sriracha salt: 5t of Sriracha to 1/2 cup of kosher salt. Mix well..and spread on foil or parchment.
Into a 300 degree oven; then turn off the oven and let it dry a few hours or overnight.
It'll clump up so you have bag and smash it back to salt texture. Good for salting the rim of a bloody merry. Or on fish as a finishing salt.
Another one I love on popcorn or chips requires a special product "True Lime" http://www.truelemon.com/store-locator.html
It's a crystallized lime powder (they also sell citrus and lemon).
A couple of table spoons of Kosher salt---grind to dust in a coffee grinder and mix with:
4 packets of True Lime
1 tsp of paprika, and ginger powder (more ginger if you like it!)
1/2 tsp of garlic powder
a touch of cumin, and white pepper. (adjust for heat to taste).
The salt rinses out of the coffee grinder well...you put in the spices after the salt is ground to dust.
This is great on popcorn.
It may need a stabilizer for long term storage; maybe a 1/2 tsp of cornstarch.