Pink Salt Recipe
This Pink Salt Recipe is a quick, homemade seasoning hack using simple ingredients for a healthful, mineral-rich flavor boost.
Ingredients
- 1 cup coarse Himalayan pink salt Salt of the Earth brand for vibrant color
- 1 tbsp dried rosemary leaves organic, lightly crushed
- 1 tbsp dried thyme sub fresh, finely chopped and dehydrated
- 1 tsp lemon zest finely grated; ditch any bitter pith
- 1 tsp black peppercorns freshly cracked delivers best aroma
- 1/2 tsp chili flakes optional, for a mild, warm kick
Instructions
- In a dry skillet over medium-low heat, toast rosemary and thyme for 30–60 seconds. Combine with lemon zest after cooling.
- Stir together pink salt, toasted herbs, zest, cracked pepper, and chili flakes until evenly distributed.
- Transfer the mixture to a spice grinder or mortar and pestle; pulse or crush until herbs and salt reach a uniform, slightly coarse grain.
- Spread seasoned salt on a parchment-lined tray and let it rest for 10–15 minutes, uncovered, to ensure all moisture evaporates.
- Scoop fragrant pink salt into a clean, airtight jar, label with date, and store in a cool, dry cabinet.
Notes
Dry your lemon zest completely—leftover moisture is the quickest route to clumping. A dedicated spice grinder yields the silkiest texture, though mortar and pestle work beautifully if you like a bit more bite.
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