The most basic of seasoning turns truly gift-worthy when you incorporate different herbs and spices and present it all in adorable jars sporting typewriter-style labels. Smoke ‘n fire braai saltIngredients 1/2 cup smoked paprika 1/4 cup kosher salt, ground 1/4 cup sugar 2 tbsp mustard powder 1/4 cup chilli powder 2 tbsp ground black pepper 1/4 cup granulated garlic 2 tbsp cayenne pepper Method1 Mix all the ingredients together and combine well. 2 Place in little jars, with labels and ribbon to personalize. To use Spread evenly on beef chicken pork or even fish. Leave to marinade for 20 mins before cooking. Moroccan spice salt Ingredients ½ cups kosher salt, ground ½ cup sugar ¼ cup cumin 2 tbsp coriander 2 tbsp cinnamon 1 tsp all spice 1 tsp ground black pepper Method1 Mix all the ingredients together and combine well. 2 Place in little jars, with labels and ribbon to personalize To use Spread evenly on beef chicken pork or even fish. Leave to marinade for 20 mins before cooking.Siracha SaltIngredients 1 cup of fine salt 100ml of Siracha Chinese chilli salt Method1 In a bowl, mix the salt and Siracha making sure there are no lumps 2 Preheat the oven to 180°c. 3 Spread the Sriracha salt out thinly on a baking sheet lined with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. The drying time can vary greatly depending on many factors, but it usually ranges from 2 to 3 hours.