Prep 5 mins
Cook 3 mins
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!
- 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.
I have eaten this cumin salt on salad and I also tried it in some soup today. I love adding cumin to various dishes I cook, so looked forward to trying this recipe. I think cumin has such a distinctive, kind of smokey flavor and it is very good in Mexican food, soups and stews. I have struggled with how to rate this recipe. I didn't really care for it on my salad yesterday. When I put it in the soup today, I liked it but didn't love it. This mixture is very strong-flavored and, in my opinion, almost overpowers what it is sprinkled on or into. I really, really wanted to like it more. I have some left over and will try it on corn, when we start grilling more, as it gets more toward summertime.