The oldest seasoning in the world is salt. People got acquainted with salt many years ago. We collected it on the shores of the sea and salt lakes, mined it, wars went on for salt, merchants paved “salt roads” along which it was transported, salt miners were considered people doing holy work, they were paid with salt and called it white gold. And the old proverb that says “One can’t live without salt” is still true today. In every house and in every kitchen, one can find salt, and if it runs out, one can always go to the neighbours. Let’s try adding a flavourful note to the taste of familiar salt.
The oldest seasoning in the world is salt. People got acquainted with salt many years ago. We collected it on the shores of the sea and salt lakes, mined it, wars went on for salt, merchants paved “salt roads” along which it was transported, salt miners were considered people doing holy work, they were paid with salt and called it white gold. And the old proverb that says “One can’t live without salt” is still true today. In every house and in every kitchen, one can find salt, and if it runs out, one can always go to the neighbours. Let’s try adding a flavourful note to the taste of familiar salt.- Prep time: 5 minutes
- Cook time: 10 minutes
- Makes: 50g
- Difficulty: easy
- Course: spices
- Cookware: mortar and pestle
- Cuisine: Italian
Ingredients
- 50 g sea salt
- zest of 1 lemon
- 1 tsp dry thyme
Cooking method
Step 1
Heat the salt to about 100°C in a large frying pan. The salt should be very hot. To the bowl with lemon zest, add thyme and hot salt, mix. Allow to cool completely.
Step 2
Crush the salt with zest and thyme in a pestle and mortar. Store the salt in a sealed jar. You can store such salt forever, because salt is a natural preservative. The colour will fade slightly over time, but the aroma will be there if the jar with salt is always kept tightly closed.
My tips and tricks:
You can add this salt to meat and poultry marinades, when you salt fish, or add it to tagines or salads. And it is also delicious to sprinkle baked potatoes with it: on hot potatoes, just from the oven, put a piece of butter and sprinkle with aromatic salt.
- 50 g sea salt
- zest of 1 lemon
- 1 tsp dry thyme
- Heat the salt to about 100°C in a large frying pan. The salt should be very hot. To the bowl with lemon zest, add thyme and hot salt, mix. Allow to cool completely.
- Crush the salt with zest and thyme in a pestle and mortar. Store the salt in a sealed jar. You can store such salt forever, because salt is a natural preservative. The colour will fade slightly over time, but the aroma will be there if the jar with salt is always kept tightly closed.