Flavored Salts

1. Step 1For each of the methods below, divide the finished salt among 4 two-ounce jars, and tighten lids to seal.
2. Step 2To package, fill 4 tins with shredded paper; in each tin, nestle 6 jars of different flavored salts.
3. Step 3Porcini Salt: Using a spice grinder, and working in batches if necessary, pulse dried porcini mushrooms until finely ground. In a medium bowl, combine ground porcini and sea salt.
4. Step 4Smoked Paprika and Ancho Salt: Remove stems and seeds of dried ancho chiles. Using a mortar and pestle, break up chiles. Using a spice grinder, and working in batches if necessary, pulse until coarsely ground.
5. Step 5In a medium bowl, combine ground chiles, smoked paprika, and fine sea salt.
6. Step 6Celery Salt: Preheat oven to 250°F. Place leaves from 4 heads of celery on 2 parchment-lined baking pans and bake until dry, about 10 minutes. Let cool completely.
7. Step 7Using a spice grinder, and working in batches if necessary, pulse until coarsely ground. In a medium bowl, combine ground celery leaves and fine sea salt.
8. Step 8Lime-Ginger Salt: Spread lime zest on waxed paper; let dry overnight. In a medium bowl, combine lime zest, ground ginger, and fine sea salt.
9. Step 9Herbes de Provence Salt: Using a spice grinder, and working in batches if necessary, pulse herbes de Provence and lavender until coarsely ground. In a medium bowl, combine ground herbes de Provence and lavender and fine sea salt.
10. Step 10Curry Salt: Using a mortar and pestle, crush bay leaves until coarsely ground. In a medium bowl, combine ground bay leaves with garam masala, curry powder, ground cumin, and fine sea salt.

This recipe makes 4 tins of 6 jars (4 of each flavor).