Aromatic Salt (Two Versions)
A flavoured finishing salt: flaky salt blended with toasted whole spices, citrus zest or dried herbs.
Overview
Aromatic salt is specifically designed for British-Indian Balti cooking, a finishing salt that brings subtle spice notes rather than aggressive heat. This is about using salt as a vehicle for flavor rather than just seasoning. The two versions allow choice between delicate (light version) and more assertive (spicy version). Both blend sea salt with warm spices, creating finishing touches that elevate a dish without overwhelming it.
Ingredients
VERSION 1: Lightly Spiced Aromatic Salt
Base:
- 100 grams coarsely granulated sea salt
Aromatics:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger (optional)
VERSION 2: Spicy Aromatic Salt with Nuts
Base:
- 100 grams coarsely granulated sea salt
Aromatics & Spices:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground fenugreek seeds
- 1 teaspoon dried mint (finely crushed)
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
Nuts for Texture & Depth:
- 1 ½ tablespoons ground almond (finely ground)
Method
VERSION 1: Light Aromatic Salt
Stage 1 - Prepare Base
- Pour the coarsely granulated sea salt into a bowl.
- The larger granule size is important for texture and prevents over-salting.
Stage 2 - Add Spices
- Add ground cinnamon, ground allspice, and optional ginger to the salt.
- Using a spoon, stir very thoroughly for 2-3 minutes.
- Ensure the color is uniform and no clumps form.
Stage 3 - Store
- Transfer to an airtight jar.
- Label "Light Aromatic Salt" and date.
- Store in cool, dark place away from moisture.
VERSION 2: Spicy Aromatic Salt with Nuts
Stage 1 - Toast Spices (If Using Whole)
- If starting with whole fenugreek seeds and mint leaves, toast briefly:
- Dry-fry fenugreek seeds in pan for 30-45 seconds until fragrant
- Lightly crush dried mint to break up larger pieces
- Grind toasted fenugreek to powder; crush dried mint finely.
Stage 2 - Prepare Base Salt
- Pour the coarsely granulated sea salt into a bowl.
Stage 3 - Add Spices
- Add ground cinnamon, allspice, fenugreek powder, crushed mint, turmeric, and chilli powder to the salt.
- Stir very thoroughly for 2-3 minutes.
- The color should be relatively uniform (slight turmeric tint expected).
Stage 4 - Add Ground Almonds
- Add the ground almond to the spice-salt mixture.
- Stir for another 1-2 minutes until the almond is evenly distributed.
- The almond adds texture and subtle richness.
Stage 5 - Store
- Transfer to airtight jar.
- Label "Spicy Aromatic Salt" and date.
- Store in cool, dark place away from moisture (almonds can absorb humidity).
Notes
- Sea Salt Granule Size: Larger granules prevent the salt from becoming a dense cake and allow spices to distribute evenly.
- Fenugreek: This has a distinct maple-like aroma; some find it challenging. The light version omits it.
- Dried Mint: Crush lightly before adding; large pieces are unpleasant in the mouth.
- Ground Almond: The spicy version benefits from almond's subtle sweetness and nutrition. Don't substitute nut butters.
- Turmeric Color: The spicy version will have a golden-yellow tint from turmeric, this is correct.
- Moisture Control: Almonds and herbs can absorb atmospheric moisture. Store in truly airtight containers.
Variations
Light Version + Ginger: Add the optional ginger to enhance warmth without herbs. Spicy Version Less Hot: Reduce chilli powder to ¼ teaspoon or omit entirely. Spicy Version More Herbs: Add 1 additional teaspoon crushed dried mint for more herbaceous character. With Fresh Herbs: Fresh herb versions don't store well; for immediate use, substitute 1 ½ tablespoons fresh coriander or parsley to light or spicy versions.
Serving
Use in: Balti curries, as a finishing salt for rice and vegetables, sprinkled on bread, used to season yogurt Typical ratio: ½ teaspoon light version or ¼ teaspoon spicy version replaces standard salt in finishing Application: Sprinkle over completed dishes or stir in just before serving for best impact Temperature: Use as finishing salt; not mean for cooking into dishes from the start
Storage
- Store in airtight jar in cool, dark place away from moisture and humidity
- Properly stored, remains potent for 8-10 months
- The spicy version with almonds is good for 6-8 months max (almonds can go rancid)
- Check the spicy version for musty smell or moisture before using after 2 months
- Does not require refrigeration but should be kept dry
- Salt acts as preservative but spices and nuts gradually oxidize
- Label with preparation date and version name
- Make fresh quarterly for optimal flavor, especially spicy version
A lot of Balti recipes call for aromatic salt, which is a blend of spices with sea salt. Ordinarily plain salt can be used in its place, but the subtle spicing adds delicacy and nuance to a recipe. Two versions are provided: one light and aromatic, one spicier with toasted nuts.
More like this
Coconut Chutney
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Lemon Rice
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
Spicy Peanut Balls
Spicy peanut balls are deep-fried rice balls seasoned with garlic, ginger, chilli, soy sauce, and lime, then coated in chopped peanuts for a satisfying crunch. They make an excellent snack or starter, and pair naturally with a chilli dipping sauce.
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century governor-general Ding Baozhen whose title was Gong Bao. Where the chicken version uses diced meat, the shrimp version keeps the prawns whole or halved so they curl into bright pink commas around the chillies and peanuts. The flavour profile is the signature Sichuan "lychee" balance: a touch of sweetness from sugar, sourness from black vinegar, salt and umami from soy, and the warm tingle (ma la) of toasted Sichuan peppercorn paired with the smoky bite of dried er jing tiao chillies. This is a fast dish, fundamentally a wok exercise: every ingredient must be prepped and lined up before the heat goes on, because once the chillies hit the oil you have maybe ninety seconds before everything is overcooked. Difficulty is moderate for a home cook with a working wok and high burner; the trick is keeping the chillies dark red and fragrant without scorching them black, and pulling the shrimp out the moment they curl. Served over plain rice it is one of the most rewarding ten-minute meals in the repertoire.