Flavored Salt Worthy of Your Pantry The New York Times But there are exceptions, like this new one, new to our pantries, from Oaxaca, Mexico, which combines salt with pequín and arból chiles and dried, ...

Flavored Salt Worthy of Your Pantry The New York Times But there are exceptions, like this new one, new to our pantries, from Oaxaca, Mexico, which combines salt with pequín and arból chiles and dried, ...

FRONT BURNER

Flavored Salt Worthy of Your Pantry

Chiles and crushed maguey worms create an incomparable salt, sal de gusano, for elotes, margaritas and more.

Image

CreditCreditPatricia Wall/The New York Times

By Florence Fabricant

• July 29, 2019

Flavored salts, in my view, simply clutter the kitchen counter. If you have good sea salt and high-quality herbs or spices on hand, there’s no trick to creating your own. But there are exceptions, like this new one, new to our pantries, from Oaxaca, Mexico, which combines salt with pequín and arból chiles and dried, crushed maguey worms. Yes, of course, dust the tangy, earthily assertive and fragrant rust-colored spice on the edge of your margarita glass, but also consider it for seasoning corn on the cob, ceviche or grilled shrimp. Christopher Kimball is selling it on his Milk Street website.

Sal de Gusano, $18.95 for 2.3 ounces, store.177milkstreet.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Subscribe to Five Weeknight Dishes

Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly.

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.