ROSE PETAL SALT:
20g red rose petals, 5ml rose essence, 100g Oryx Desert Salt Fine
Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid, add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.
CELERY SALT (OLD-SCHOOL DROOL!):
60g roughly chopped celery, 100g Oryx Desert Salt Fine
Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.
FENNEL SALT:
60g roughly chopped fennel, 100g Oryx Desert Salt Fine
Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.
CHILLI SALT:
6 roughly chopped red chillies, 100g Oryx Desert Salt Fine
Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.
LEMON SALT:
Zest of 1 lemon, 100g Oryx Desert Salt Fine
Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.