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Indian salt
Gomasio (sesame salt)
1 tsp coriander seeds
1 tsp dried garlic
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
1 tsp ground ginger
90 g sesame seeds
10 g coarse sea salt
Dry-roast the seeds with the salt in a frying pan over a moderate heat for a few
minutes, stirring constantly. Do not overcook: the seeds are ready when you can crush
one between your fingers. The seeds will take on a paler colour than usual.
Turn the selector to 3 and coarsely grind the seeds and salt using the mill bowl for
about 5 seconds. Avoid reducing the mixture to a paste.
This Japanese mix will add flavour to a wide range of dishes, especially salads and
vegetables, and reduce your salt intake.
Preparation: 10 min • Cooking: 5 min
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