Cumin Salt

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!

• Ready In: 8 mins
• Yields: 3 tbls.

Ingredients

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

Directions

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