In the nineteenth century, Charles Durand, a famous Provençal cook and author of Le Cuisinier Durand, published in 1830 and the first book devoted to Mediterranean cooking, created a delicious seasoning salt to give depth and flavour to his very personal dishes. According to Durand, each and every grain of spice must be sieved, for this recipe is the ‘fruit of thousands of tastings and fifty years of experience’.
