I love cumin! It is my favorite savory spice and probably the most used spice in Indian cuisine. I love it in tomato soup, on roasted vegetables and of course in my curries.
Last week, the Splendid Table podcast featured Sally Schneider who made an herb salt with garlic and rosemary. Schneider talked about how salt is a great carrier for infusing flavors into food and I had to try it. Of course, I decided to make a spice salt with the flavors I love most – cumin and lemon with a touch of black pepper.
Since I made this a few days ago, I’ve been using it on literally everything from the green beans I roasted for dinner last night to the protein and vegetable smoothies Steve makes after a workout. It’s delicious!
|Cumin and Lemon Salt||
- 2 tbsp cumin, freshly roasted and coarsely ground
- 1 tbsp lemon zest (I used a microplane)
- 1 tsp black peppercorns, ground
- 2 tbsp sea salt
- Roast cumin seeds on a dry pan until fragrant.
- Coarsely grind the cumin seeds and black peppercorns in a mortar and pestle or spice grinder.
- Mix all the ingredients together and lay out on a sheet pan to dry for about a day or so.