Guest guest Posted July 7, 2006 Report Share Posted July 7, 2006 PS It's best to use a non-iodized sea salt and organic cane sugar. Regular sugar and iodized salt have a metalic after taste. Remember to crush the salt/sugar 'with' the herbs or spices using a mortar and pestle or you can put all in your food processor. I have seen a chef demonstrate crushing all with the flat of a knife on a cutting board. Personally I believe using any metal object while crushing herbs affects the taste. I don't bake mine because I believe heat deminishes the flavor but the site that Isis posted advises to bake at 200 degrees for 40 -60 min. Sending Smiles and hugs Deanna Quote Link to comment Share on other sites More sharing options...
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