Prep 10 mins
Cook 0 mins
This is a combination of two recipes. One from about.com/Southern Food and the other from the Spice House, said to found in a cooking magazine from the 1970's. :) You can easily cut this recipe in half or even quarter it if you like. I usually use larger amount of spices for more flavor. To give this seasoning a little kick, add 1-3 tsp. ground red chili peppers(or ground red pepper flakes).
- 26 ounces sea salt (one container)
- 1 -2 tablespoon ground dill seed (or 1 tbls. dill weed)
- 1 -2 tablespoon onion powder
- 2 -4 tablespoons ground celery seed
- 1 -2 tablespoon garlic powder
- 2 -4 tablespoons sweet Hungarian paprika
- 4 -6 tablespoons fresh ground black pepper
- 4 -6 tablespoons fresh ground white pepper
- 4 -8 tablespoons sugar
- 1 -2 tablespoon ground mace
- 1 -2 tablespoon curry powder (Maharajah style preferred)
- 1 -2 tablespoon mustard powder
- Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
- Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
- This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
I know I was supposed to wait a week, but simply couldn't wait longer than a day! I had it on a baked potato and it was so good. Can't wait to try it on meat, too!
Photo may be seen here, in "Ingredients": http://feastyoureyes.smugmug.com/. This is a unique mix that turned out yummy. I sampled it on a plain turkey sandwich and it really perked it up :D. Can't wait to try it in real cooking!