Sel Épicé

In St-André-de-Roquelongue in the Aude an artisan manufacturer makes a spiced salt from raw materials supplied from Gruissan. The Sel Épicé Garrigue is mixed with herbs – rosemary, savory, thyme and bay – and is excellent on any kind of grilled fish or meat, particularly lamb. The spicier version is mixed with dried lemon peel, star anise or liquorice, coriander and Sechuan pepper; use it on barbecued lamb or to season any kind of long-braised meat.