• Preheat the oven to 125°F / 50°C convection. Line a baking tray with baking paper

Guacamole Salt

• Wash the lime thoroughly under hot water, dry and grate the zest of the whole fruit with fine grater onto a baking sheet lined with parchment paper. Place in oven for 10 minutes. Then mix the dried zest rub with the remaining ingredients, transfer to an airtight spice jar.

Italian Seasoned Salt

• Wash lemon thoroughly, dry and grate the zest from the entire fruit onto a baking sheet with a fine grater. Wash rosemary, dry thoroughly, pluck needles and chop them finely. Dry them in the oven for 10 minutes together with the zest rub. Then mix with the remaining ingredients, transfer to an airtight spice jar.

Porridge Salt

• Wash orange thoroughly, dry and finely grate about half of the peel, spread on a baking sheet and let it dry in the oven for about 20 minutes. Cut vanilla bean in half lengthwise, scrape out the pith, mix it together with the salt, cinnamon, and dried orange zest. Transfer to airtight spice jar, cut the vanilla bean in half and add to jar.

Red Wine Rosemary Salt

• Wash the rosemary, dry thoroughly, pluck off needles and chop them finely. Dry them in oven for about 10 minutes, set aside. Put salt and red wine together in a bowl, mix, spread on baking sheet and put it in oven. Allow the salt to dry in the oven for four hours, occasionally allowing the water vapor to escape briefly by opening the door every now and then. Then mix it with the dried rosemary and transfer to an airtight spice jar.