Spruce Salt, DIY Pantry
Use this salt from Jonathon Sawyer, chef of The Greenhouse Tavern in Cleveland, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note. André Baranowski
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Use this salt from Andrew Zimmerman, chef of Sepia in Chicago, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note. This recipe first appeared in our 2015 SAVEUR 100.

Yield: makes 1 Cup

Ingredients

Instructions

  1. Dehydrate spruce buds using a dehydrator. Grind dry buds into a powder using a spice grinder; stir in Maldon flake sea salt. Store at room temperature up to 1 month.

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