Butter bread salt

Ingredients for 1 servings:

• 250 g sea salt, as coarse as possible, it is still ground
• 3 tbsp fried onions, possibly more
• 1 tsp pepper, black or mixed, medium-finely ground
• 1 tsp black cumin, ground
• 1 tsp coriander, ground
• 1 tsp, leveled turmeric
• 2 tsp parsley, dried
• 2 tsp marjoram, dried
• 2 tsp thyme, dried
• ½ bay leaf, coarsely crumbled
• 1 tsp chili powder, more if desired
• 2 tsp garlic, dried (e.g. garlic chips) or
• Garlic granules, amount according to taste
• 1 tsp, levelled sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

delicious spice mix for many occasions

Combine all the spices, except for the salt and fried onions, in a mortar and pestle and grind thoroughly. Then mix this mixture thoroughly with the sea salt and fried onions and let it stand for 3-4 hours, or a little longer if desired. Stir well every now and then. Now add everything to the blender and grind it not too finely; the salt should still retain a coarse texture (you can also grind it in a mortar, but it’s tiring). It tastes wonderful with buttered bread (fresh, hearty farmhouse bread with fresh butter or cream cheese, for example), with scrambled eggs, on a breakfast egg, or as a seasoning in salads, etc. If you like, you can add other herbs to taste or omit some or the other. However, you should be very careful with lovage. Lovage has a very strong flavor and quickly overpowers all other spices. As for pepper, I think black pepper tastes better than mixed pepper. If you prefer garlic granules instead of dried garlic, you’ll have to test the amount yourself. I can’t give you exact details on that. Another tip: Rock salt or salt from the saline doesn’t work as well in this recipe because, for whatever reason, it doesn’t blend as well with the other spices as sea salt.