Cooling Spice Blend with Black Salt – a delicious recipe with cumin seeds, pomegranate seeds, black peppercorns, mango powder, black salt, coarse kosher. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a small skillet over medium-high heat.
2
Sprinkle the cumin seeds into the hot pan and toast, shaking the skillet every few seconds, until they start to crackle, turn reddish brown, and are highly fragrant, about 1 minute.
3
Transfer the toasted cumin to a spice grinder or coffee grinder, and allow it to cool completely.
4
Add the pomegranate seeds and peppercorns to the cumin, and grind until the texture resembles that of finely ground black pepper.
5
Transfer the ground spices to a small bowl and stir in the remaining ingredients; the blend will be light brown in color.
6
Store in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
7
(In my opinion, refrigerating the blend adversely affects its flavors.)
12
kcal
Calories
1
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 1 teaspoon dried pomegranate seeds (see Notes), 1/2 teaspoon black peppercorns, 1 tablespoon mango powder, and more.
Yes, Cooling Spice Blend with Black Salt falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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