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“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:
8mins
YIELD:
3 tbls.
UNITS:
US

Ingredients Nutrition

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.

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