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This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and it has great recipes as well.
The Virgin Islands were once an important stop for the British Royal Navy, and salt-based curing and seasoning is still practiced there, while salt is harvested at Salt Island in the British Islands.
Grind all the ingredients in a mortar or food processor and store in the refrigerator. Use to rub onto fish or steak before grilling, or over a chicken before roasting.
For a dry mix omit the garlic, onion, and parsley and add a crumbled, dried bay leaf and 1/4 teaspoon dried rosemary to the blend. This will keep for 2-3 months in an airtight container.
This recipe was provided by The Spice House.