Svaneti Salt
GINNY GRANT
Makes
approx 1⁄3 cupIngredients
| 3 tablespoons whole coriander seeds | |
| 4 teaspoons whole caraway seeds | |
| 1 teaspoon fenugreek seeds | |
| 4 cloves garlic | |
| 1 teaspoon dried chilli flakes | |
| a good pinch of saffron (or 1 teaspoon marigold powder) | |
| 1 teaspoon dried dill | |
| 1 teaspoon dried thyme or summer savory | |
| 4 tablespoons flaky sea salt |
This is a rich mix of warming spices and coarse salt. It’s a little moist thanks to the generous use of garlic in the mix. It can be purchased in New Zealand but I have tried to replicate the flavours using available spices.
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Instructions
| 1. | Lightly toast the seeds in a dry pan separately until fragrant, cool and grind to a powder in a food processor. |
| 2. | Crush the garlic to a paste, then add to the food processor with the spices. |
| 3. | Blitz to combine. Stir through the salt. Keep in an airtight container. |
| 4. | Store in a cool dry place. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe
Tags: Issue 233