Earlier this week, I found myself standing in the spice aisle, looking at a jar of lemon-chili salt that really did look wonderful. What wasn’t quite as wonderful was the price.
I stood there for a moment, doing the math in my head, going back and forth, but ultimately decided—no. It’s still salt. Even if it’s a very nice one.
So instead, I bought coarse salt and a few lemons. And within less than fifteen minutes, the whole kitchen filled with the scent of lemon peel—bright and soft at the same time—wrapping itself around the salt crystals and turning them golden.
The next day, I roasted a chicken and used this seasoned salt, and that’s when I understood. There was something in that jar. Something small, but meaningful.
From there, it was only natural to make more—different kinds of seasoned salts, each one bold in its own way. They make everything out of my kitchen taste better, and they sit on the counter looking quietly beautiful. They also happen to make a very thoughtful gift.
