Nothing is better than a handmade holiday gift. In my book, bonus points if it can be consumed and if it adds a little sumthin’ sumthin’ to my pantry. This spiced citrus salt and zesty pepper blend is my favorite spice combo! Salt & Pepper, you rock!!!
Spiced Citrus Salt
- 3 cups flaky sea salt, such as Maldon
- Zest of 3 oranges (I like the long strands of using a bar zester, but a microplane works too).
- Zest of 2 lemons
- Zest of 2 grapefruits
- 1 Tablespoon celery seed, ground in a spice grinder
- 1 Tablespoon fennel seed, ground in a spice grinder
Zesty Pepper Blend
- 1 cup ground black pepper
- 1 cup coriander seeds
- 1/2 cup cardamom seeds
Make the Spiced Citrus Salt:
Preheat oven to 275oF. Line sheet pan with parchment.
Mix salt with citrus zests and ground seeds. Mix until well combined. Spread evenly on the parchment paper and bake until the zest is fully dehydrated, about 20 minutes. Check after about 15 minutes and stir the salt, turning over the bottom which may still be a bit wet. Once completely dried, remove from oven and allow to cool completely.
Transfer to sterilized airtight containers. Stores well for at least 3 months.
Makes 4 cups and will fill 8 100ml (3.4 ounce) jars.
Make the Zesty Pepper Blend:
Grind each seed separately, in batches as needed, in a spice grinder, mini chopper or food processor.
Mix all spices together.
Transfer to sterilized airtight containers. Stores indefinitely.
Makes 2 1/2 cups and will fill 8+ 100ml (3.4 ounce) jars.
For zesting citrus, I prefer the long strands from a bar zester versus the shorter zest from a microplane. However, I’ve been known to do a bit of both and combine.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Spices