Recipe: Garlic Spice Salt (using Asian spices, spice grinder or blender)

GARLIC SPICE SALT

"My friend Brad Ogden makes a signature herbal garlic salt that he uses on everything at his restaurant, the Lark Creek Inn, in California. This recipe is the best way to flavor salt with garlic that I know of. I've substituted Asian spices for the fresh herbs of the original blend, and the result is an addictive seasoning to sprinkle on fish, steaks, or chicken. I like this salt so much that I use it to flavor everything, including salads, eggs, and even popcorn."

1 head of garlic
1 cup kosher salt
2 teaspoons cumin seeds
1 teaspoon coriander seeds
4 cardamom pods
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1/2 teaspoon ground allspice
6 whole cloves
1/2 teaspoon freshly grated nutmeg

Peel the garlic and combine with the salt in a mortar or deep bowl.

With a pestle or the back of a heavy spoon, crush the garlic cloves into the salt until the salt is damp and smells of garlic. Strain the salt through a coarse sieve to remove the garlic pulp.

In a small carbon-steel wok over low heat, toast the cumin, coriander, cardamom, black and white peppercorns, allspice, and cloves. Cool, and grind in a spice grinder or blender.

Add the nutmeg and then the spice mixture to the garlic salt, tossing to mix well.

Transfer to a glass jar, and store, covered, in the refrigerator; the salt will keep for several weeks.

Makes 1 cup
Source: New Wok Cooking by Rosa Ross