Then I met that mysterious flavor, a.k.a. vanilla salt. It’s just what it sounds like: sea salt mixed with flecks of vanilla bean. When used as a finishing salt, it adds an extra layer of aromatic vanilla along with the savoriness—and general flavor-enhancing properties—of salt. Rather than a useless novelty, I found this flavored salt to actually bring something to the table—namely, the flavor of vanilla in a way that even vanilla extract can’t match.
Now I’m using vanilla salt everywhere. My favorite applications are stirring it into whipped cream and cream cheese frosting. Next I’m trying it on
What a stupid comment. The only flavored salt? so you use vanilla salt in a truffle dish not truffle salt? Vanilla over siracha salt in Asian? It's just a completely stupid stance for an organization talking about food to state.
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