Your next kitchen adventure awaits in this simple yet transformative recipe for Chadon Beni Salt. Whether you're a seasoned chef or a curious foodie, this recipe promises to add an exotic twist to your culinary repertoire. This is the second installment of the "Nourished by Tradition" recipe series in honor of Black History Month, where I share simple recipes with West Indian influence.
This recipe dates back to my days of providing private, in-home dining experiences, where I would curate menus that showcased the vibrance and versatility of Caribbean ingredients. It was Springtime and I wanted a menu that screamed island fresh! One of the items that I offered was a plant-based version of a classic, pickled soup called 'souse' served with tostones (twice-fry plantain as we call it). Back home, we would use the less desirable parts of the animal such as the feet for this recipe. In some instances when we had a little change to spare, we would use conch meat. There's a recipe coming as part of this series so I won't dive in too deep.
As I was conceptualizing the menu and figuring out how to really amp up the overall presentation of the dish, I thought "what about an interesting finishing salt for the tostones?" I got to work and landed on a zesty Chadon Beni Salt.
WHAT IS CHADON BENI?
Before we delve into the recipe, let's introduce the star ingredient: Chadon Beni, also known as culantro. Often mistaken for its cousin cilantro, Chadon Beni boasts a more robust flavor, with deep, earthy tones and a hint of citrus. Native to the Caribbean and Central America, this leafy green herb is a cornerstone of West Indian cooking, lending its unique taste to an array of dishes, from marinades to stews. I particularly like to use it in my green seasoning - an herbaceous all purpose seasoning paste.
THE MAGIC OF CHADON BENI SALT
For those who aren't fans of cilantro, this recipe might change your mind or you might grow to dislike it even more...I'm just being honest. However, this recipe is definitely for you if you're always on the hunt for simple ways to elevate your dishes. Chadon Beni Salt is more than just a seasoning; it's a culinary experience. By combining the intense aroma of Chadon Beni with the crisp, clean taste of pink Himalayan salt and the vibrant zest of lime, you create a seasoning that's capable of transforming any dish. It's a testament to the power of simple ingredients working in harmony to produce complex flavors. Whether you're seasoning meats, sprinkling over roasted vegetables, or adding a dash to your morning eggs, Chadon Beni Salt brings a touch of the Caribbean to your table.
The process isn't intimidating and comes together in about 30 minutes, depending on your equipment.
FLAVOUR PROFILE:
Imagine these flavors dancing on your palate:
- An earthy, robust and aromatic base of fresh Chadon Beni leaves.
- A mineral-like, sharpness from the salt that elevates the herbaceous notes of Chadon Beni.
- A bright, citrusy and tangy edge from fresh lime zest.
CULINARY USES + STORAGE OF CHADON BENI SALT
Chadon Beni Salt isn't just a seasoning; it's a flavor enhancer. Here are some creative ways to use it in your cooking:
- Meat and Seafood: Rub it on chicken, beef, or seafood before grilling or roasting for a Caribbean flair.
- Vegetables: Sprinkle over roasted or grilled vegetables for an added depth of flavor.
- Eggs: Elevate your breakfast by adding a pinch to scrambled eggs or omelets.
- Cocktails: Rim your glass with Chadon Beni Salt for an exotic twist on your favorite cocktails - follow our Instagram page to see it in action!
- Plantain Chips: Sprinkle over hot, crispy plantain chips for a gourmet snack.
Be mindful of your daily salt intake and use this as you would in any other recipe.
Store your Chadon Beni Salt in an airtight container, preferably glass, to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your Chadon Beni Salt can last for several months.
Lewwe get into the recipe!
INGREDIENTS:
1/4 cup fresh chadon beni or cilantro, finely chopped
2 Tbsp pink himalayan salt
1 small lime, zested
DIRECTIONS:
- Preheat oven to 250 degrees. In a small bowl combine finely chopped chadon beni or cilantro if using, salt and lime zest. Spread the mixture onto a baking sheet lines with parchment paper. Bake or dehydrate for 30-35 minutes. Remove from the oven and let cool for 10 minutes before using your fingers to break up any clumps.
- Use as needed and store the remainder in an airtight container. (see blog post).
NOTES:
- Don't be afraid to experiment with different quantities or add other spices into the mix to create a blend that's uniquely yours. The robust flavor of Chadon Beni pairs well with garlic powder, paprika, or even dried citrus peel for an extra zesty kick.
- Make sure that your herbs are washed and pat dry.
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