Virgin Islands Spiced Salt
Make a Caribbean spiced salt for fish, steak, and chicken. Wet or dry versions; dry mix keeps 2-3 months in an airtight jar.
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 Virgin Islands.
Submitted by: Jill from n/a, n/a
- Blend coarse sea salt with peppercorns, cloves, nutmeg, thyme and fresh aromatics for a bright rub for fish, steak, or chicken.
- Make a shelf-stable dry version by omitting fresh garlic, onion, and parsley and adding a crumbled bay leaf and 1/4 tsp dried rosemary.
- Store the refrigerated wet mix briefly or keep the dry mix in an airtight container for 2 to 3 months.
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Preparation Instructions:
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.
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Frequently Asked Questions
What is Virgin Islands spiced salt used for?
This spiced salt is a rub and seasoning. Use it to rub onto fish or steak before grilling, season chicken before roasting, or sprinkle on roasted vegetables and potatoes for Caribbean flavor.
How do I make the wet version with garlic, onion, and parsley?
Combine 3 tablespoons sea salt, 2 teaspoons black peppercorns, 1/4 teaspoon whole cloves, 1/2 teaspoon grated nutmeg, 1/4 teaspoon dried thyme, 2 crushed garlic cloves, 1/2 small chopped onion, and 2 parsley sprigs. Grind everything in a mortar and pestle or a food processor until combined, then store in the refrigerator.
How do I make a dry mix that stores longer?
Omit the fresh garlic, onion, and parsley. Add a crumbled dried bay leaf and 1/4 teaspoon dried rosemary to the spice mix. Grind or crush until even and store in an airtight container in a cool, dry place.
How long will each version keep?
The wet version with fresh aromatics should be refrigerated and used within 1 to 2 weeks. The dry mix will keep 2 to 3 months in an airtight container away from heat and light. Always discard if you detect off odors, mold, or moisture.
Can I substitute kosher salt or table salt for sea salt?
Yes. Because salt crystal size varies, adjust by volume. If using fine table salt, use about 25% less by volume. If using kosher salt, you may need a bit more by volume. For best accuracy use a kitchen scale or season to taste.
Can I use this spiced salt on vegetables and other dishes?
Yes. It works great on roasted or grilled vegetables, potatoes, popcorn, and even as a finishing sprinkle on soups and salads. Use sparingly at first and add more to taste.
How should I grind the spices if I don't have a mortar or food processor?
Use a spice grinder or a clean coffee grinder dedicated to spices. You can also place the spices in a zip-top bag and crush them with a heavy pan or rolling pin until they reach the desired texture.
Can I scale the recipe for a larger batch and keep the same flavor?
Yes. Keep the same proportions as the original recipe when doubling or halving. For the dry mix, maintain the same ratio of added dried bay leaf and rosemary per batch and taste as you go.
What is Virgin Islands spiced salt used for?
This spiced salt is a rub and seasoning. Use it to rub onto fish or steak before grilling, season chicken before roasting, or sprinkle on roasted vegetables and potatoes for Caribbean flavor.
How do I make the wet version with garlic, onion, and parsley?
Combine 3 tablespoons sea salt, 2 teaspoons black peppercorns, 1/4 teaspoon whole cloves, 1/2 teaspoon grated nutmeg, 1/4 teaspoon dried thyme, 2 crushed garlic cloves, 1/2 small chopped onion, and 2 parsley sprigs. Grind everything in a mortar and pestle or a food processor until combined, then store in the refrigerator.
How do I make a dry mix that stores longer?
Omit the fresh garlic, onion, and parsley. Add a crumbled dried bay leaf and 1/4 teaspoon dried rosemary to the spice mix. Grind or crush until even and store in an airtight container in a cool, dry place.
How long will each version keep?
The wet version with fresh aromatics should be refrigerated and used within 1 to 2 weeks. The dry mix will keep 2 to 3 months in an airtight container away from heat and light. Always discard if you detect off odors, mold, or moisture.
Can I substitute kosher salt or table salt for sea salt?
Yes. Because salt crystal size varies, adjust by volume. If using fine table salt, use about 25% less by volume. If using kosher salt, you may need a bit more by volume. For best accuracy use a kitchen scale or season to taste.
Can I use this spiced salt on vegetables and other dishes?
Yes. It works great on roasted or grilled vegetables, potatoes, popcorn, and even as a finishing sprinkle on soups and salads. Use sparingly at first and add more to taste.
How should I grind the spices if I don't have a mortar or food processor?
Use a spice grinder or a clean coffee grinder dedicated to spices. You can also place the spices in a zip-top bag and crush them with a heavy pan or rolling pin until they reach the desired texture.
Can I scale the recipe for a larger batch and keep the same flavor?
Yes. Keep the same proportions as the original recipe when doubling or halving. For the dry mix, maintain the same ratio of added dried bay leaf and rosemary per batch and taste as you go.
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