Citrus Cumin Salt or (How To Up Your Avocado Toast Game)

The easiest way to wake up your taste buds in the morning- homemade Citrus Cumin Salt. I was inspired to recreate this recipe after a bite of the stuff at my local Le Pain Quotidien, it really does just take things up a notch- instant elevation.

Once again, it’s really all about the zest. As I’ve learned from watching the pros, whether it’s Ina on the telly or my pal Anna Watson Carl in my own kitchen, lemon zest is a key component to fresh, bright flavor. With this simple salt recipe you get the earthiness of cumin, the bite of sea salt, the zing of fresh lemon zest and the kick of red pepper flakes all in a sprinkling- my new favorite thing. Try this not only sprinked on your avocado toast, but also on your fried egg, grilled chicken and lamb. It will keep sealed in a jar for a month or so but is at its best freshly made.

What You Need: 

1 teaspoon ground cumin
3 tablespoons course sea salt
1 heaping teaspoon lemon zest
a pinch of red pepper flakes
Mortar and Pestle (you can also use a food processor, but I prefer the old school hands-on method- you can control your texture better this way, I like mine a bit course, plus it’s more fun)

What You Do:

1. Combine all ingredients into your Mortar.

2. Grind.

3. Sprinkle.
4. Eat.

Cin Cin and Bon Appetit!

WINE PAIRING: If you’re serving this up at brunch and vino is involved, I like mine with a zippy yet juicy and honeyed Bordeaux White- a Graves like this would do you quite nicely here. I’d also opt for a mouth-watering Australian dry Rielsing like this one- Pikes Clare Valley Traditional Riesling ’13- that stuff is absolutely delicious. But if you can get your hands on some Nun-made orange wine, that would be the jam- this bottle is a personal favorite, you will be so psyched.

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