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Author Notes: I purchased two jars of imported Fruit de Vin seasoned salts at T J Maxx. I loved both of them but became quite enamored with the one that included vanilla. I was able to purchase one more jar of this intriguing blend at a T J Maxx 800 miles from home. After that I couldn't find it any brick and mortar shop or on-line. I searched and found an e-mail address for Fruit de Vin that makes the blend and asked if it was available to the U.S.A. A very nice e-mail informed me that they would gladly ship me a jar for $ 37.00. While is was probably for 950 grams of the salt blend, $ 37.00 was more than I wanted to pay for 2 pounds of salt. Thus began my trial and errors to formulate my own version of this intriguing blend of flavors. I am very happy to report I achieved success. I use it on many things, from simple pasta sauces to butternut squash ravioli, to chicken and pork dishes. It is my substitute for plain salt but in mostly savory dishes . But now I am wondering what non-savory dishes it would compliment. I am sharing this recipe with food52.com hoping someone in the Community will be able to discover some new uses for this unusual ingredient. —Eireen Hera
Makes approx. 1 1/4 cups
- 3 teaspoons vanilla bean, diced fine
- 1 pod star anise, typically has 8 pods, use just 1
- 2 teaspoons coriander seeds, toasting optional
- 1 teaspoon fresh lemon peel, diced fine
- 1 teaspoon Szechuan peppercorn, red variety
- 1 cup grey sea salt
- Add diced vanilla bean, star anise, coriander seeds and Szechuan peppercorns Into a spice grinder and pulse until very crushed.
- Add lemon peel and sea salt and grind to desired consistency.
- I like this blend ground very fine but the inspiration blend was a coarse grind without the salt ground at all.
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