In the bowl of a food processor, pulse 1 oz dried porcini mushrooms until chopped; add 1 cup salt and process until combined. Strain and discard unprocessed pieces of mushroom. Stir in 2 tbsp grated Asiago cheese.
Place 2 tsp each lemon zest, orange zest and lime zest on a baking sheet. Dry out in a 200° oven for about 30 minutes. In a small bowl, combine 1 cup kosher salt, dried zests and 1 tsp chopped dried rosemary.
In a small bowl, combine 1 cup kosher salt, 1 tsp Chinese five spice powder and 1 tsp ground black peppercorns.