Servings: 1 1/4 cup jar
Ingredients
- ¼ cup salt
- 2 tbsp cumin seeds
Instructions
- In a dry skillet over medium heat, toast the cumin seeds for 2-3 minutes, or until fragrant. Be careful not to burn them.
- Using a spice grinder or mortar and pestle, grind the toasted cumin seeds into a fine powder.
- In a small bowl, combine the ground cumin and coarse sea salt.
- Mix well to ensure the seasoning is evenly distributed.
- Transfer the mixture to a dry, airtight container.
- Store in a cool, dry place for up to 6 months.
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