Vanilla Salt

Preparation info
  • Makes about

    ½ cup

    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I love to sprinkle this over fish or salads and vegetables. These amounts are just approximate. You may make as much or as little as you like. You can also tuck in a rinsed and dried vanilla bean that you have used elsewhere.


  • 160 g ( oz/½ cup) pink himalayan salt (or other coarse salt)


Preheat the oven to 180°C (350°F/Gas 4).

In a mortar, pound the salt in batches with a pestle. Some salt will be fine and some will be coarse, which is perfect. Tip into a bowl. Split the vanilla beans down their length with a small sharp knife and halve. Scrape out the seeds w