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Salt Questions · Cooking & kitchen

How do you make infused salts at home?

By The Salt AlmanacUpdated November 8, 20261 source cited

Short answer

Mix coarse salt with dry flavourings such as dried herbs, citrus zest, chilli or spices, roughly 1 part flavouring to 4–10 parts salt. Fresh ingredients add moisture, so dry the mixture in a low oven before storing. Keep in an airtight jar and use within a few months.

The Salt Almanac

Making an infused salt

  1. 1Pick a coarse or flaky salt
  2. 2Add dry flavourings: 1 part to 4–10 parts salt
  3. 3Dry any fresh ingredients in a low oven
  4. 4Store airtight; use within a few months
Graphic: The Salt Almanac, drawn from the sources listed below.

Basic method

  1. Choose a coarse or flaky salt; it holds flavour and looks good.
  2. Grind or chop the flavouring: dried rosemary, lemon or lime zest, dried chilli, smoked paprika, dried mushroom.
  3. Mix about 1 part flavouring to 4–10 parts salt, depending on strength.
  4. If you used anything fresh (zest, fresh herbs), spread it on a tray and dry it at the oven's lowest setting until completely dry.
  5. Store airtight, away from light.

Safety note

Keep infused salts dry. Don't store salt mixed with fresh garlic, fresh herbs or oil at room temperature, because moisture can let microbes grow. Dried ingredients make the safest blends.

Ideas

Lemon-thyme salt for fish, chilli-lime salt for fruit and corn, porcini salt for steak and eggs.

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Cite this page

For school projects and reports. Teachers often prefer the original sources too: see the list below.

The Salt Almanac. (2026, November 8). How do you make infused salts at home. https://saltalmanac.com/answers/how-do-you-make-infused-salts-at-home

Original sources

  1. Wikipedia. Seasoned salt. https://en.wikipedia.org/wiki/Seasoned_salt