This classic French seasoning salt is an essential ingredient in curing traditional French Petit Sale as it imparts the meat with a beautiful slightly spiced flavour without overwhelming its basic porkiness, My girlfriend described the smell of it as ‘like old men’ but even she had to agree that it makes a fabulous pork seasoning. I think it might also work quite well sprinkled over grapefruit or another acidic fruit as a snack but I’m yet to try that.
Either way, it’s literally five minutes work to put together and costs nothing so you might as well give it a go and see what uses you can find for it.
The recipe below is adapted from a recipe in the excellent book by Lindsay Wildsmith: Cured: Slow techniques for flavouring meat, fish and vegetables.
Jon’s Sel Aromatise
3 star anise
1 tsp ground allspice
1/2 ground cloves
3 large bay leaves, crumbled.
Take your star anise and grind them to a coarse powder in a mortar and pestle. Combine with salt and all the other ingredients in a clean dry jar. Shake until thoroughly mixed and use as needed.