Cumin-Flavored Salt

Name: Cumin-Flavored Salt
Yield: cup
Cuisine: Moroccan
Ingredients: 1 teaspoon cumin seeds; ¼ cup medium-coarse or flaky sea salt; Pinch red pepper flakes (optional); Pinch cayenne or hot paprika (optional)

By David Tanis

Published June 10, 2014

Fred R. Conrad/The New York Times

Media 1 of 1

Total Time: 10 minutes
Rating: 5(16)
Comments: Read comments

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.

Featured in: Lamb, Slow-Roasted the Moroccan Way, Without the Barbecue Spit

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Ingredients

Yield:About ¼ cup

1 teaspoon cumin seeds
¼ cup medium-coarse or flaky sea salt
Pinch red pepper flakes (optional)
Pinch cayenne or hot paprika (optional)

Ingredient Substitution Guide

Preparation

Step 1
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.