Infused salts

Here’s a fantastic way to use up the last of your ground spices and also make a great gift, presented in a well-sealed glass jar.

Credit: The Art of The Natural Home

• makes

  125 g

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 125 g of good quality salt (salt such as a fleur de sel, pink salt or, my favourite, Murray River Gourmet salt)
• 1 tsp of spice or other flavouring, such as rose petals or chopped dried chilli

Instructions

Take a good-quality salt, and your choice of ground spice (see Note). I use about 1 teaspoon of spice to about 125g of salt. Mix them together thoroughly in a small bowl, then tip into a dry airtight container. Store for as long as you would any salt and use to add a pleasing spice flavour to dishes.

Note

• Suggested infusions: rose petals; lavender; bay leaves and dried lemon peel; shaved truffle; chopped dried chillies; dried orange peel and fennel seeds; star anise and cloves

Recipe and photograph from The Art of the Natural Home by Rebecca Sullivan (Kyle Books, $39.99). Find more recipes from the book here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.