Wash and dry citrus fruits and finely rub the peel. Pluck thyme from the twigs and chop finely. Do not grind the chili peppers, coriander, fennel and anise seeds too finely in a mortar. Mix everything with the salt.

Spread the seasoning salt evenly on a large plate and let it dry uncovered for at least 6 hours. Then fill into a screw-top jar and store in a cool and dark place. Rushing out when the barbecue season opens, goes well with meat or fish from the grill; The salt also goes perfectly with tomatoes, pasta with vegetables or a nice vinaigrette!