Homemade Spike Herbal Salt Food

HOMEMADE "SPIKE" HERBAL SALT

Homemade

If you're a fan of "Spike", try making your own! Bryanna made this recently Ifrom the ingredient list on the bottle of commercial Spike seasoning. This was really popular during the 70's. From VeganFeastKitchen.

Provided by Sharon123

Categories Vegan

Time 20m

Yield 1 1/2 cups, about

Number Of Ingredients 24

Ingredients

1/3 cup sea salt
1/4 cup nutritional yeast flakes
2 tablespoons dried onion flakes
1 tablespoon broken dried orange (or tangerine peel)
2 tablespoons crushed dried Chinese mushrooms, stems discarded (or 1 tbsp powdered dried mushroom)
2 dried tomatoes, chopped
1 teaspoon celery seed
1/4 cup vegetarian broth, powder
1 tablespoon soy powdered milk (or rice)
1 tablespoon garlic granules
2 teaspoons kelp powder
1 teaspoon dried dill weed
1 teaspoon dried savory
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon white pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1 teaspoon paprika

Steps:

Pulverize in a DRY blender sea salt through celery seed.
Add in the rest of the ingredients and blend well.
Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band.).

Nutrition Facts : Calories 231.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 5.2, Sodium 24886.1, Carbohydrate 35.8, Fiber 14.2, Sugar 6.9, Protein 18.6

HOMEMADE HERB SALT

Homemade Herb Salt image

Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 2h5m

Yield 72

Number Of Ingredients 4

Ingredients

½ cup coarse sea salt
¼ cup packed fresh rosemary leaves
¼ cup packed fresh lemon thyme leaves
1 cup sea salt

Steps:

Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 1760 mg

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