This recipe is from my latest book – ‘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, Maldon 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.
Use:
6 tbsp unrefined salt
2 tbsp flavourings like –
~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/s of choice and pound until well combined, (or blitz in a blender of food processor). Store in an airtight container for up to 3 months
