Herb Salt - a Healthier Alternative

Here is an herb salt recipe, because herb salt is a marvellous and healthier alternative to ordinary salt.
For those of you who have high blood pressure and need to restrict your salt intake, herb salt can be an alternative that you are looking for.

Try to buy organically grown Herbs. Or grow your own herb garden and get the joy of eating fresh herbs during the season, and then prepare your dry mix for the winter.
If you wish to wash the herbs, do so in advance(I always do) leave them to dry completely. You don't want to worry about pesticides and chemical residues on the leaves. It is absolutely important that the herbs are dry before using them .(you can dry the herbs on a baking sheets in the oven @ 200F for 40-50 minutes. this will dry them and take the humidity out .

This recipe is similar to Mrs. Dash mixture, use this salt substitute herb mix on all types of savory foods and you won't miss the salt at all. Ground the spices according to the recipe

Ingredients:

1 Tbsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley flakes
1 tsp dried savory
1 /2 piece of mace
1 tsp black pepper
1 tsp dried sage
1 tsp dried marjoram
1 tsp dried grated lemon peel
Preparation:
Combine cayenne pepper, garlic powder, onion powder, basil, oregano, thyme, parsley flakes, savory, mace, black pepper, sage, marjoram, and lemon peel. Mix well. Place in a glass airtight container and store in a cool, dark place up to four months. Use on all types of savory foods. Recipe may be easily multiplied.

All Purpose Herb Salt Recipe better than stor bought

Ingredient:
1 cup of mixed herbs:
Dill, rosemary, chives, tarragon, thyme,
oregano, basil
2 large cloves of garlic
1 cup sea salt (about 160 grams)
Procedure:
Mix the herbs and sea salt in a large bowl. Stir it to try to make sure that the ingredients are thoroughly combined.
In a food processor, place some of the mixture into the processor and blend. Repeat till all of the mixture is processed this way.
take the blended ingredients and spread on a cookie sheets. Place the cookie sheet(s) into a 200 degrees Fahrenheit or 90 degrees Celsius oven for 40 to 50 minutes to dry the salt mixture. Make sure to stir frequently during drying and break up any lumps.
Cool the herb salts completely before storing them in clean jars.

BHARAT - Middle Eastern Spice Mix

I thought it will be wise to add recipes for the spice mix of each country I am talking and sharing their food with you, and we start with the Lebanese Spice Mix.

I remember since I was a child my mother, used to buy her spices whole in bulk, she will wait for a hot sunny days to dry her spices in the sun, and if she is not satisfied, she will toast them in the oven for 5-8 minutes on low, just to take out any humidity. The warm spices will be easier to grind very finely in the Jorn and Mdakah (mortar and pestle). She will work on them for couple of hours until they are finely grind (with our help) using a fine strainer to make sure that they turned to a fine powder. These days finding an electric spice machine is very easy, and almost at any supermarket.
The flavour of home made spices worth every effort.
This recipe shows you how to use your dried rosebuds, if you have a rose bush in your garden, You can pick the fresh buds, before they bloom, wash them and dry them in the sun and then add them to your spice mix. The Lebanese use the rose buds to prepare rose jam, and our famous distilled Rose Water, for all Middle Eastern Desserts and sweets, and also a refreshing drink. The roses give a sweet nice flavor to your spices.

Mom's Lebanese Seven Spices Mix

200 gm whole black pepper
200 gm whole all spice
200 gm dried rose petals
100 gm cinnamon sticks
75 gm  whole cloves
75 gm whole nutmeg
75 gm cardamom whole (only the seeds inside the pods)
put the spices on a clean try and let them toast in the sun for couple of days before grounding them.
If you are very careful you can toast them on top of the stove making sure they are toasting and not burning. 


Lebanese Blend II

¨ 4 whole nutmegs
¨ 4 whole mace
¨ 8 sticks of cinnamon
¨ 1 1/2 tbsp white peppercorns corns
¨ 20 allspice corns
¨ 12 cloves corn
¨ 12 cardamom pods (optional)
¨ 12 -15 dried rosebuds
¨ 11/2 tbsp black peppercorn

Moroccan Blend

¨ 4 whole nutmegs
¨ 10 dried rosebuds
¨ 12 cinnamon sticks
¨ 12 blades mace
¨ 1 tsp aniseed
¨ 8 pieces turmeric (or 2tbsp)
¨ 2 small pieces orrisroot
¨ 2 dried cayenne peppers
¨ ½ tsp lavender
¨ 1 tbsp white peppercorns
¨ 2 pieces galingale
¨ 2 tbsp whole ginger root
¨ 6 cloves
¨ 24 allspice berries
¨ 20 white or green cardamom pods
¨ 4 black cardamom pods

Middle Eastern Blend - used in any Middle Eastern recipe
¨ ½ oz allspice berries
¨ 1 oz black peppercorns
¨ ½ ox galingale
¨ ½ oz mace
¨ 1 ½ whole nutmeg
¨ 10 cardamom pods
¨ 1 ½ oz dried gingerroot
¨ ½ oz cinnamon sticks
¨ ¼ ox turmeric
¨ 3 dried rosebuds
¨ 1 clove

Place the above ingredients from either recipe in a spice machine and blend till its fine.
Place in an airtight container or Mason jar. And try always to use fresh spices; it makes lots of difference in flavoring the food you are cooking.

Note: The recipes are based on flavours you prefer, and if you prefer one more than the other, you can adjust it, but make sure keeping the balance, to achieve the right flavor in your food.