Around the world, flavored salts (typically coarse salts blended with dry seasonings) are meant to be used as finishing seasonings. That is, they’re best added to dishes just before serving or offered at the table for sprinkling. We use kosher salt for these recipes, and our preferred brand is Diamond Crystal because the light, fluffy granules combine well with other ingredients and dissolve readily in moisture. Whole spices offer the best flavor, aroma and texture, but they should be toasted and crushed before mixing. Toast whole spices in a dry skillet over medium heat, frequently shaking the pan, until fragrant. Cool, then coarsely crush in a mortar with a pestle or by pulsing in an electric spice grinder.

Each variation uses the same method and makes about ¼ cup: In a small bowl, combine all ingredients, then stir together until well mixed. The salts can be stored in an airtight container for up to one week (salts with citrus zest should be refrigerated).