Spiced salt: Difference between revisions
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This recipe is to make a basic [[Spice|spice]]d [[Salt|salt]]. You can play around with your own combination of ingredients - just make sure that they are absolutely [[Dried|dried]] out before use, or they could go mouldy. This can be made in a [[Thermomix]], a good [[Blender|blender]] or a [[Coffee|coffee]]/[[spice]] grinder. | |||
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|DatePublished=9th June 2017 | |DatePublished=9th June 2017 | ||
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|PrepTime = 5 minutes (plus dehydrating time) | |PrepTime = 5 minutes (plus dehydrating time) | ||
|CookTime = None | |CookTime = None | ||
|TotalCalories = | |TotalCalories = 25 | ||
|PortionCalories = | |PortionCalories = 25 | ||
|Image = [[Image:Spiced salt recipe.jpg|alt=Electus]] | |Image = [[Image:Spiced salt recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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''<span class="reviewTitle">Keeps for ages</span>'' | ''<span class="reviewTitle">Keeps for ages</span>'' | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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| 65g [[Dried|dried]] [[Vegetables|vegetables]] and [[Herbs|herbs]] (see [[Chef's notes|chef's notes]] below) | | 65g [[Dried|dried]] [[Vegetables|vegetables]] and [[Herbs|herbs]] (see [[Chef's notes|chef's notes]] below) | ||
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[[Category:Uncooked|Salt spiced]] | [[Category:Uncooked|Salt spiced]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dried|#dried]] [[Special:Search/celery|#celery]] [[Special:Search/spicedsalt|#spicedsalt]] [[Special:Search/blender|#blender]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/chives|#chives]] [[Special:Search/spice|#spice]] [[Special:Search/dehydrator|#dehydrator]] [[Special:Search/coffee|#coffee]] [[Special:Search/grinding|#grinding]] | ||
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Revision as of 17:40, 11 February 2022
This recipe is to make a basic spiced salt. You can play around with your own combination of ingredients - just make sure that they are absolutely dried out before use, or they could go mouldy. This can be made in a Thermomix, a good blender or a coffee/spice grinder.
| Spiced salt | |
|---|---|
 |
| Servings: | Serves 8 - Makes about 750g |
| Calories per serving: | 25 |
| Ready in: | 5 minutes (plus dehydrating time) |
| Prep. time: | 5 minutes (plus dehydrating time) |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 9th June 2017 |
|
Best recipe reviewKeeps for ages 4.3/5 Easy to make and it keeps for ages as long as you keep it dry |
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 65g dried vegetables and herbs (see chef's notes below)
- 6 large bay leaves
- 50g dried bird's eye chillies (or others of your choice)
- 40g black peppercorns
- 600g salt of your choice - I used Pink Himalayan Rock Salt
Method
- If using a Thermomix, place all of the ingredients into the bowl and grind 30 secs/ Speed 6-8-10.
- If using a normal blender or coffee grinder, I would suggest grinding it in smaller batches and the mixing together at the end.
- Whichever method you use, just grind until you are happy with the texture - I like mine to be a little coarse
- Transfer to clean glass jars or Lock&Lock boxes and if kept dry, it will keep for at least 18 months.
Recipe source
- Adapted from a recipe in Fast and Easy Indian Cooking (Thermomix UK)
Chef's notes
For the dehydrated vegetables, I used the following ingredients:
- 750g celery
- 2 medium red onions
- A few chives
and dried them in a dehydrator.
If you don't have a dehydrator, you can buy dried onions, garlic granules and chives, but you will need to dry the celery in the oven. To do this, slice the celery as thinly as you can and spread out on baking trays - the celery pieces can be close, but shouldn't be touching. Put your oven on to its lowest setting and place the trays inside. Leave until totally shrivelled and dried. This could take several hours, so do it on a day when you won't want the oven for anything else.
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