Milḥ Muṭayyab (Seasoned Salt)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- rock salt
- coriander
- sesame
- nigella
- hempseed
- poppy seed
- cumin
- rāzbānj
- asafoetida leaves
- saffron / sumac water / sīlīqūn / chard water
Instructions
- Seal large Andarānī rock salt in a new pottery jar and bake in a hot tannūr a full day; cool and grind fine.
- Toast coriander, sesame, nigella, hempseed, poppy seed, cumin, rāzbānj, and asafoetida leaves, and mix into the salt.
- Optionally color the ground salt: yellow with saffron water (then dry and regrind), red with sumac water or sīlīqūn, or green with chard water.