This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it’s good on just about everything, even fried eggs. It tastes best freshly made, but will keep for about a month in a closed container.
Ingredients
- 1 teaspoon cumin seeds
- ¼ cup medium-coarse or flaky sea salt
- Pinch red pepper flakes (optional)
- Pinch cayenne or hot paprika (optional)
- Nutritional Information
Nutritional analysis per serving (2 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1/4 cup
Preparation
- Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. Grind very coarsely in a mortar or spice mill. Combine in a bowl with salt and stir together. Add red pepper flakes or cayenne, if using.
10 minutes
Dining and Cooking