Cumin Salt Recipes

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CUMIN SALT



Cumin Salt image

Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African!

Provided by Sharon123

Categories     Southwestern U.S.

Time 8m

Yield 3 tbls.

Number Of Ingredients 2

2 tablespoons cumin seeds, toasted and cooled
1 tablespoon coarse salt (Kosher)

Steps:

  • Toast cumin in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker,1-3 minutes.
  • Grind cumin seeds in an electric grinder(or grind by hand in a mortar and pestle).
  • Transfer to a small bowl and stir in salt.
  • If using on corn, brush corn with butter or oil and sprinkle with cumin salt.

CUMIN SALT



Cumin Salt image

Categories     Gourmet

Yield Makes enough For 12 ears of corn

Number Of Ingredients 5

2 tablespoons cumin seeds, toasted and cooled
1 tablespoon kosher salt
Butter or olive oil for brushing corn
Special Equipment
an electric coffee/spice grinder

Steps:

  • Grind cumin seeds in grinder, then transfer to a small bowl and stir in salt.
  • Brush cooked corn with butter or oil and sprinkle with cumin salt.

CUMIN SALT



Cumin Salt image

Make and share this Cumin Salt recipe from Food.com.

Provided by littlemafia

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder

Steps:

  • Mix all the ingredients.

Nutrition Facts : Calories 7.7, Fat 0.3, Sodium 2327.6, Carbohydrate 1.2, Fiber 0.3, Sugar 0.2, Protein 0.4

CUMIN-FLAVORED SALT



Cumin-Flavored Salt image

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.

Provided by David Tanis

Categories     condiments

Time 10m

Yield About 1/4 cup

Number Of Ingredients 4

1 teaspoon cumin seeds
1/4 cup medium-coarse or flaky sea salt
Pinch red pepper flakes (optional)
Pinch cayenne or hot paprika (optional)

Steps:

  • 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.

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