Cumin Salt Recipes

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.

Steps:

• Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
• Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
• Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

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.

Steps:

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

Steps:

• Mix all the ingredients.

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.

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.

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.