For the love of salt…
To begin my blogging journey I thought I should start with a little recipe that celebrates my love of salt!
Salt is a flavour booster, too much and it can spoil a meal too little and the meal just lacks that ‘somethin something’. When you use it and how you use it can make all the difference.
The available salt varieties are substantial, to start I would always recommend a sea salt.
Sea salt, in general, is salt derived from ocean water or salty lake water through evaporation. We all know the taste of salt, and it is most commonly used to season our food since it adds flavor. It’s been used worldwide for cooking since the prehistory times.
Celtic sea salt is grey, and sometimes purplish. It has a high percentage of magnesium than other sea salts, in addition to 34 trace minerals.
Or another type of common salt use is Himalayan salt, pink in colour, is rich in iron and can have as many as 84 trace minerals. It’s mined by extracting natural salt deposits from the mountains. The Khewra Salt Mine is one of the oldest and largest salt mines in the world. The pink Himalayan salt harvested from this mine is believed to have been formed millions of years ago from the evaporation of ancient bodies of water.
These three are my go to as I enjoy the richness in flavour and the mineral and health benefits these salts offer compared to the common table salt.
(I am going to stop there on the salt types as I will take you down the rabbit hole that is types of salts later as I use them in future recipes and experiments.)
RECIPE
Fennel salt .
I handful of seasalt
1/3 of a handful of fennel seeds
Method:
using a mortar and pestle, grind until all the fennel seeds and salt are an edible consistency (fine but texture is good).
*If you don’t have a mortar and pestle you could you a spice grinder or processor.
Note:
This recipe can be adjusted to create more of a seasoning for meats, vegetables or breads or can be an alternative to your table salt simply by adding more or less salt or fennel seeds this will depend on the ratio of salt versus fennel seeds. More salt - table, more fennel - seasoning.
ENJOY! x
