Best Cumin Salt Recipes

ROASTED KABOCHA SQUASH WITH CUMIN SALT

Steps:

• Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

CUMIN-FLAVORED SALT

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.

MOROCCAN FRIED EGGS WITH CUMIN AND SALT

Steps:

• Heat the oil in a frying pan over medium heat.
• Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
• This allows more egg to make contact with the pan for faster cooking.
• When the eggs have cooked, sprinkle with salt and cumin, and serve.

MOROCCAN LAMB CHOPS WITH CUMIN/PAPRIKA SALT

Steps:

• Heat up the grill.
• In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
• Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
• Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.

CUMIN SALT

Steps:

• Mix all the ingredients.

CUMIN SALT

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

Steps:

• Place cumin and salt in a spice grinder. Pulse to combine.

CUMIN SALT

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.

ROASTED KABOCHA SQUASH WITH CUMIN SALT

Steps:

• Heat oven to 375°F
• Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside.
• Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

FRIED CHICKEN DRUMSTICKS WITH CUMIN SALT

Steps:

• In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin. Add drumsticks and seal bag, pressing out excess air. Marinate drumsticks at room temperature 15 minutes. In another plastic bag combine flour and salt and pepper to taste. In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F. Just before oil reaches 345° F. drain half of drumsticks. Add drumsticks to bag with flour mixture and shake to coat, knocking off excess. Using tongs lower floured drumsticks carefully into hot oil. Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes. Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt. Prepare remaining drumsticks in same manner.

SALT-FREE FLOUNDER WITH CUMIN AND PEPPERS

Steps:

• Pat flounder dry with paper towels and sprinkle with juice of half the lemon, one-half teaspoon of the cumin and the cayenne pepper. Set aside. Finely chop the lemon half that was juiced and reserve it.
• Preheat oven to 400 degrees.
• Heat half the oil in a skillet, add the onion and peppers and saute until tender. Add the garlic and stir in the reserved chopped lemon. Oil a baking dish that is at least 12 inches long.
• Arrange the flounder fillets, overlapping each other in the baking dish. Spread the vegetable mixture over and around the fish.
• Combine the remaining two tablespoons of olive oil with the remaining one-half teaspoon of cumin and the sherry vinegar and sprinkle over the fish. Bake 20 minutes.
• Just before serving sprinkle fish with the juice of the remaining half of the lemon and the parsley.

CUMIN AND SEA SALT RUBBED CHICKEN

Steps:

• Preheat the oven to 180c.
• Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
• Use a small sharp knife to slash the skin of the chickens.
• Brush with the oil and rub in the cumin and sea salt rub. Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
• Serve with your favourite blanched greens and truss tomatoes.