Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Rosemary Salt

SpicesTove Balle-PedersenComment
Rosemary Salt

Rosemary Salt

My rosemary bush needed a trimming. Every year I am left with a lot of rosemary branches. This year I decided to make rosemary salt. The salt is perfect for roasted chicken, lamb or potatoes. In Denmark I never had an excess of rosemary. Oddly enough it was very hard to keep my rosemary alive. If it didn't die from lack of water, it died from too much water. But here in Northern California my rosemary thrives.


  • 250 g coarse sea salt (about a cup)
  • 4 tablespoons fresh rosemary, finely chopped


Preheat the oven to 225℉ (110℃).

Pulse the sea salt and rosemary in a food processor until mixed well. This will male the salt a little finer. Taste the salt, and add more rosemary if desired.

Transfer the salt to a baking sheet, and bake/dry the salt for about 15-20 minutes.

Let the salt cool for about 5 minutes, and brake apart any lumps. Store the rosemary salt in an airtight container. The salt will keep for 6-8 months, but the intensity of the rosemary will diminish over time.


Vanilla Pepper - The New Black

SpicesTove Balle-PedersenComment
Rib Eye Steak with Vanilla Pepper Rub and Roasted Vegetables 

Rib Eye Steak with Vanilla Pepper Rub and Roasted Vegetables 

When you think of vanilla, you’ll automatically think of desserts or cakes. But why not give the vanilla a try in the savory kitchen. It’s a uniquely flavored spice that brightens up your steaks or chops. On a visit to Oxbow Public Market in Napa,  I found a vanilla pepper rub from Whole Spice. The smell of the rub pulled me in, and I had to have it, even though it was kinda expensive. The sweet, fruity smell and the kick from the pepper made me want to go home and cook. Basically I found my new spice for this BBQ season.

We have tried it on rib eye steaks and now I'm in love with the rub. The steak gets an exotic and spicy flavor that really stands out in a very good way. The vanilla pepper rub, is the new black in my house.

I might try to make my own vanilla pepper rub. I just have to find the right balance between black pepper, sugar, vanilla, cinnamon, salt, lemon, thyme, nutmeg and cloves. Or I'll just have to order a big batch, so it will last the whole summer.

If you ever stop by Oxbow Public Market and Whole Spice, try the vanilla pepper rub, it’s to die for. You can also order it online. It's worth every penny.