Coriander salt

Coriander salt

By
From
Moorish
Makes
60 g
Photographer
Mark Roper

Little bowls of spiced salts are wonderful to have on the table for dipping, or sprinkling on food as it is eaten. Spiced salt can be rubbed onto meat before grilling, or into the skin of poultry before it is fried. Reverse the quantities of coriander and cumin to make cumin salt, which is equally delicious.

Ingredients

Quantity Ingredient
4 tablespoons coriander seeds
2 teaspoons cumin seeds
3 tablespoons sea salt

Method

  1. Lightly roast, grind and sieve the coriander and cumin seeds. Grind the salt to a fine powder.
  2. Heat a non-stick frying pan and warm the salt, coriander and cumin powders together so they merge into one fragrant powder. Store in an airtight jar for up to 6 months.
Tags:
Malouf
Greg
Lucy
Moorish
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