Don’t limit yourself to caraway – coriander, cumin, dried chilli, fennel seeds or cardamom (split the cardamom pods and remove the seeds from inside) all work well. Caraway salt is great if, like me, you love Nordic and Germanic flavours.
10g caraway seeds 5g black peppercorns 100g sea-salt flakes
Toast the caraway seeds and peppercorns in a dry frying pan until you can smell them. Toss these into a large mortar
and pound until you have a coarse mix, then add the salt and smash everything together. Alternatively, put the toasted spices and the salt into a food processor and whizz, using the pulse button.
Sprinkle generously over pork chops, buttered cabbage, cooked beets or fillets of salmon.