High-quality salt is one of the most important ingredients for health and flavor in the kitchen. Avoid commercial salt – it is bleached and chemically produced and has no nutritional value. Choose a high-quality sea salt or salt mined from the earth, such as Himalayan pink salt that has been sun-dried.
Both of these contain an abundance of trace minerals and iodine that our bodies easily assimilate. High-quality brands of salt harvested by hand increase the cost. Make sure the salt you choose comes from a clean, unpolluted source.
Making your own salt condiment is so easy and a staple in my condiment tray. Flavored salts are an easy way to add flavor and interest to your meals or to be used as a finishing salt.
Dried garden herbs and Himalayan pink salt make a lovely combination – try a blend of parsley, rosemary, thyme, and dried garlic or lemon zest and basil. If you have a dehydrator you can combine and dry a wide variety of combinations.
Here is an easy and always popular condiment you can make without any special equipment. This makes great gifts put into small jars with a label attached.
Sesame Seed Condiment
Gomasio, a Japanese condiment made with ground sesame seeds and salt
This recipe is from my book Cultivating Joy in the Kitchen: Plant Forward Recipes and Soulful Nourishment
- Toast 1 cup of raw sesame seeds in a saute pan until lightly browned, (be careful they can burn easily), remove from heat
- Add 2 tablespoons of sea salt or Himilayan pink salt
- Add to small grinder or blender and process for 20-30 seconds until coarsely ground.
- Optionally you can add in dulse, dried herbs, garlic granules, hemp seeds, cumin or my favorite, smoked dulse that gives its it a rich depth of umami flavor.
- Store your salt in a covered container in cool area.