Difference between revisions of "Spiced salt"

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|DatePublished=9th June 2017
|DatePublished=9th June 2017

Revision as of 16:11, 9 June 2017

Spiced salt
Difference between revisions of
Servings:Makes about 750g
Calories per serving:TBA
Ready in:5 minutes (plus dehydrating time)
Prep. time:5 minutes (plus dehydrating time)
Cook time:None
Recipe author:JuliaBalbilla
First published:9th June 2017

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.



  1. If using a Thermomix, place all of the ingredients into the bowl and grind 30 secs/ Speed 6-8-10.
  2. If using a normal blender or coffee grinder, I would suggest grinding it in smaller batches and the mixing together at the end.
  3. Whichever method you use, just grind until you are happy with the texture - I like mine to be a little coarse
  4. 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:

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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