How to Make Infused Sea Salt
(the ultimate savory upgrade – potent, discreet, shelf-stable)
Cannabis-infused sea salt is the secret weapon for savory edibles: sprinkle on popcorn, rim cocktails, finish steaks, or boost any dish. Fast-onset (sub-lingual absorption), zero green taste when done right, and lasts forever.
What you need (for ~½ cup salt @ 500 mg THC total)
- 2.5 g flower @ 22–25 % THC (or 1.25 g good kief) → ~500 mg usable THC
- ½ cup (120 g) coarse sea salt (Maldon or kosher – larger crystals hold flavor better)
- 1 tsp liquid sunflower lecithin (key for binding)
- Spice grinder or mortar/pestle
Decarboxylation
240 °F for 40 minutes in sealed mason jar → golden-brown and ready.
The Cold-Infusion Method (preserves terps, zero heat degradation)
1. Grind decarbed material to fine powder (coffee grinder works – clean well after).
2. In small bowl: combine powder + lecithin → mix thoroughly (lecithin coats particles for even distribution).
3. Add sea salt → fold gently until uniform (color will be light green/tan – fades as it cures).
4. Spread thin on parchment → air-dry 24–48 hours in dark, cool spot (stir occasionally).
5. Once fully dry: jar in airtight container → cure 1 week (flavors meld, color lightens).
Results
- Potency: 95–98% retention (no heat loss)
- Flavor: subtle toasted nutty note, no harsh green
- Texture: free-flowing crystals
- Shelf life: indefinite (salt is preservative)
Dosing examples
- Pinch (~¼ tsp) = ~10 mg THC
- Rim on margarita glass = 20–30 mg
- Sprinkle on avocado toast = microdose elevation
Pro tips
- Use live rosin powder for cleaner, terpier salt (no plant material).
- Add dried herbs (rosemary, garlic powder) for flavored blends.
- For hotter infusion: bake mixed salt at 240 °F for 30 min (darker color, more toasted flavor).
- Store away from light/heat – potency holds years.
This salt lives on the table permanently.
One pinch turns any meal into an experience.
Savory potency – unlocked.