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
approx. 1 1/4 cups
vanilla bean, diced fine
pod star anise, typically has 8 pods, use just 1
coriander seeds, toasting optional
fresh lemon peel, diced fine
Szechuan peppercorn, red variety
grey sea salt
In This Recipe
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.