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HERB-SESAME SALT

MAKES A HEAPING ½ CUP

EARTHY AND HERBY with just a hint of warm sweetness from the allspice, this all-purpose herb salt is great sprinkled over pita chips or guacamole. The sesame seeds add a little pop and crunch. Black sesame seeds look nice, too. Bring it to a party and ask your host if it’s okay if you put it in a bowl on the table for guests to enjoy. If you boost it (see below), just be sure to let everyone know what to expect before they start pinchin’ and stirrin’.

3 tablespoons white or black sesame seeds

2 tablespoons dried thyme

1 tablespoon plus 1 teaspoon dried oregano

2 teaspoons ground allspice

2 tablespoons coarse kosher salt

1. Toast the sesame seeds in a small skillet over medium heat until they are golden brown, shaking the pan often, 3 to 5 minutes. Transfer to a medium plate and set aside until cooled.
2. Once the sesame seeds are cool, add them to a coffee grinder along with the thyme, oregano, and allspice. Pulse a few times to break up the seeds—you don’t want a fine mixture; you want some texture. (You can also grind the ingredients using a mortar and pestle.) Add the salt and pulse 1 more time, then transfer to an airtight container and store in a cool, dark, dry spot. (Note: The spice blend can be stored for up to 6 months, but it will lose potency the longer it sits.)

CANNABOOST: SPIKED HERB-SESAME SALT

Decarboxylate ⅛ ounce (3.5 g) ground cannabis flower (see here) and cool completely. Stir into the spice blend; ⅛ teaspoon of spice blend will deliver a 5 mg dose of THC based on 15% THC herb. To use, shake well to redistribute the cannabis and spices, then sprinkle ⅛ teaspoon over each serving. The spiked blend can be stored up to 1 month; after that it will begin to lose potency.