Adyghe Salt

Method

Toast the coriander seeds, black peppercorns, and dried chilli flakes in a dry frying pan over medium heat for 2-3 minutes until fragrant, stirring frequently. Add the dried garlic cloves, thyme, and marjoram, toasting for another minute. Allow the mixture to cool completely, then grind together using a mortar and pestle or spice grinder until you reach a coarse powder consistency. Combine the ground spice mixture thoroughly with the sea salt, breaking up any clumps. Store in an airtight glass jar away from direct sunlight and moisture.