Flavoured salt: smoked paprika and calendula

Flavoured Salt: Smoked Paprika and Calendula by The Floral Mixtress

Eating flowers is not all about eating their pretty little faces you know. Sure they make a plate look awful pretty but they also bring some serious nutrition to the table too. Calendula flowers are packed full of antioxidant constituents such as flavonoids and carotenoids. They also contain some vitamin C and phosphorus. If you’re using dried flowers they are unlikely to have much in the way of vitamin C  left (heat and oxygen will cause the vitamin C to break down) but the minerals, flavonoids and carotenoids should still be present.

The fresh petals are a lovely addition to food but the dried petals leave something to be desired – eating them is a bit like eating waxed paper. The way to get around this is to grind them to a fine powder and incorporate them into foods.

In this recipe I grind them to a fine powder and add them to salt flavoured with sweet smoked paprika. You can also get hot smoked paprika which would also be lovely. I bought my smoked paprika at Sabato in Auckland and you are likely to find it in Italian food stores, delicatessens, fine food stores and online.

This would be a fine addition to beef steak, lamb mince dishes or a hearty stew.

Ingredients

Smoked Paprika and Calendula Salt ingredients by The Floral Mixtress

  • 8 T salt
  • 4 T of dried calendula petals
  • 1 tsp of smoked paprika

Directions

Grinding Calendula Petals by The Floral Mixtress

1. Place your calendula petals in your spice grinder and blend to a fine powder.

Grinding salt and petals by The Floral Mixtress

2. Add your salt and smoked paprika and blend again.

IMG_3152

3. You may need to tilt the grinder on its side to get all of the mix to pass through the blades.

4. Store in a lidded glass container.

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