Vanilla Salt

Preparation info

  • Difficulty


  • Makes about

    ½ cup

Appears in

Limoncello and Linen Water

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)
  • 2 plump vanilla beans
  • 2 teaspoons vanilla extract


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 with the tip of the knife into the salt, then scatter the vanilla extract over. Take some salt in your hands and massage the beans to get as many vanilla seeds as possible into the salt and mix the vanilla extract through. Add the vanilla bean pods.

Tip the salt onto a baking tray lined with baking paper and bake for 5-6 minutes, to dry it out. Remove from the oven and cool, then set aside until completely dry. Tip into a container or box that you can close tightly and leave for a week or two before using, turning it through every now and then so it is well distributed. Keeps for a long time.