Three Flavoured Salts

Toasted Fennel and Lemon Salt: Put the fennel seeds in a small, dry sauté pan and toast over a low heat until fragrant and lightly golden. Tip into a mortar and pestle and grind finely.

Add the lemon zest to the sauté pan and toast until the zest is dry and crisp, stirring constantly. Add the turmeric and toast for a few seconds then tip onto the fennel seeds. Grind together then add the salt and briefly grind to combine but not too finely. Transfer to a jar/jars and seal tightly. Makes ¼ cup

Sichuan Pepper, Cinnamon and Star Anise Salt: Break up the star anise and the cinnamon stick and place in a dry sauté pan with the fennel seeds. Toast over a low heat until fragrant and the fennel seeds are lightly golden. Tip into a spice grinder. Put all the remaining ingredients (not the finishing salt) into the pan and toast until fragrant and the sesame seeds are lightly golden, shaking the pan constantly.

Add to the spice grinder and grind everything to a powder. Tip into a bowl and stir in the finishing salt, lightly crushing with the back of a spoon to combine, but not too finely. Transfer to a jar/jars and seal tightly. Makes about ½ cup

Sriracha Chilli and Lime Salt: Preheat the oven to 180°C.

Line a flat baking tray with baking paper.

Stir all the ingredients together in a bowl without crushing the salt. Spread out in a single layer on the tray and place in the oven. Turn the oven off and leave the salt inside for 4 hours or overnight until it’s totally dry. If after 4 hours it’s still a little damp, repeat the process. Transfer to a bowl and lightly crush to combine, but not too finely. Transfer to jar/jars and seal tightly.

* The lime zest needs to be completely dry otherwise the salt will go mouldy. Drying time will depend on how moist the zest is to begin with. Makes ¼ cup.