Homemade Spike Herbal Salt Food
HOMEMADE "SPIKE" HERBAL SALT
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
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
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
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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- Pick the rosemary needles, sage leaves, and thyme leaves from their stems and discard the stems.
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