Gewurzhaus. It is such a pleasure to browse there and smell their wonderful spice mixtures. I have bought a few spices there but the one that I keep buying and using is French Lavender Salt. Being shocked at the price on my last trip there, I decided to attempt making it at home.
soup, crackers, bread, pasta, and roast vegies. Gewurzhaus suggest using it for meat, garlic bread, pesto and ratatouille. My mum even sprinkled some on her sushi I made her for lunch this week.
Karen's Cooking with Herbs event (formerly known as Herbs on Saturday). I am sure she will enjoy this recipe, because her blog is called Lavender and Lovage
Previously on Green Gourmet Giraffe:
One year ago: NCR Oranges history, trivia and a salad
Two years ago: Paula's Carob Bikkies
Three years ago: NCR Zucchini Bread
Four years ago: They Who Dare: Masterchef and Ricki’s Tagine
Five years ago: Pumpkin soup and history
Six years ago: Peanut Butter Brownies
French Lavender Salt
inspired by Gewurzhaus
1/2 cup flaked sea salt^
1 tsp dried lavender flowers, ground*
1/4 to 1/2 tsp fennel seeds, ground*
1/2 tsp dried coriander
1/4 tsp each of dried cayenne pepper, garlic powder and dried ginger
Mix and store in an airtight container away from direct sunlight.
*NOTES: I used a mortar and pestle so neither the lavender or fennel was really finely ground. I used 1/2 tsp fennel seeds and at first thought it might be too much - hence I wrote 1/4 to 1/2 tsp but now that it has settled, I think 1/2 tsp is right.
^ 1 1/2 cups of flaked maldon salt is about 250g.
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