This recipe is from my new book coming out in November – ‘Janella’s Super Natural Foods’. I love making flavoured salts as they add another whole dimensions to simple meals.
As a general rule, use three times the amount of sea, Murray river or Himalayan salt to flavourings. For a longer shelf life, use dried flavourings like herbs, spices and teas. If you want to use fresh ingredients, like chilli, lemongrass, ginger or herbs, then you’ll need to dry them before adding them to the salt, otherwise only make what you need as they won’t keep for longer than a few days. To dry them, pound your ingredients together to make a paste, spread out on a baking tray and put in a 110°C oven for around an hour to get rid of all moisture. (Alternatively, use a dehydrator.) Once they’re completely dry, whiz in your food processor with the salt, or use a mortar and pestle and store in an airtight container for up to 3 months, after that the flavours will start to diminish.
6 tbsp sea or Himalayan salt
2 tbsp flavourings –
dried chilli, lemongrass and lime zest
fresh rosemary and garlic
jasmine tea leaves
lemon zest and vanilla seeds (from a pod)
fennel seeds and lime zest
fresh ginger and fresh chilli, seeds removed
sichuan peppercorns, dried chilli and ginger
fresh rosemary and orange zest
sichuan peppercorns and lime or mandarin zest
toasted sesame seeds
pistachio nuts and cumin seeds
Method – Place the salt in a mortar. Add in your flavouring of choice and pound until well combined, (or process). Store in an airtight container for up to 3 months. #SaltWeek #JanellaPurcell
