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Seasoned salts

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top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About
These are simple salt mixtures, easily put together, that can make a big difference in almost any food, regardless of cooking method. They’re also convenient when making spice rubs, mixed drinks, or anything else where you want “salt-plus.”

We begin with a spicy salt that contains the not exactly secret ingredient of pepper; it’s a no-brainer, but it’s convenient and simple. Our celery salt will be a revelation, one that has nothing whatsoever in common with commercial celery salt. Ginger salt has been a staple for Jean-Georges for years; he always dries ginger peels to make it. The last two mixtures are more exotic, really salt-based spice rubs—both are great to have around.

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