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Ingredients
2 heaping tablespoons star anise
2 cinnamon sticks, broken into pieces
3 tablespoons Sichuan peppercorns
2 tablespoons cloves
2 teaspoons cumin seeds (optional)
1 teaspoon celery seed (optional)
½ cup kosher salt
Nutritional analysis per serving
18 grams carbs; 85 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 8 grams fiber; 68 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grind the star anise, cinnamon sticks, peppercorns, cloves and cumin seeds, if using, separately in a spice grinder. If using celery seed, leave whole. Combine the spices and salt in a bowl and mix thoroughly. Store in an airtight container.
This flavored salt is used in place of table salt at Vong Restaurant. It is particularly good on chicken, any fish steak or fillet. Rub it into the flesh about an hour before grilling. Left on during the grilling, the salt creates a mildly spiced crust. It also adds zing to cold rice, pasta salads and even grilled vegetables when used in place of table salt and pepper. For more intense flavor, add the optional cumin and celery seed.
Private Notes