Salt is an essential part of cooking: no salt, no flavor. To flavor up even more our compositions, why not make flavored salt by ourselves? Mark Bitterman wrote a great book about the various applications and variations around salt: Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
These salts can pleasantly perfume our sauces or vegetable broth. These salt mixes are great for a barbecue too. Their flavors emerge when rubbed on meat or fish to grill. To achieve these salts, it is better to use herbs and organic spices and unrefined sea salt.
Seasoning salt:
- 1/2 lb (250g) of sea salt
- 1 tablespoon of cumin seeds
- 1 tablespoon of black peppercorns
- 1 tablespoon of coriander seeds
- 2 teaspoons of whole cloves
Salt with herbs:
- 1/2 lb (250g) of sea salt
- 2 dried bay leaves
- 1 tablespoon of dried thyme
- 1 tablespoon of dried rosemary
- 1 / 2 teaspoon of dried oregano
Lemon and basil salt:
- 1/2 lb (250g) of sea salt
- 2 tablespoon of dried basil
- 2 tablespoons of organic lemon zest, finely diced
- 1 teaspoon of pink peppercorns
Preparation
1. Put all ingredients in a mortar
2. Pound with a pestle until the mixture become homogeneous
3. Put in sealed jars and wait a week before using, for the scents to mix well.
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