Finishing salts are a terrific way to take an ordinary dish to extraordinary levels. One of my favorite combinations is by simply infusing salt with spices, like cumin, paprika, cayenne pepper or onion powder, depending on the dish at hand. This recipe is specific for cumin, which I love on avocado toast (for the record) but can easily be swapped for any other spice. Just play around with the ratio until your perfect combination is reached.
Yield: 1/2 cup finishing salt
Preparation time: 5 minutes
Cook Time: N/A
1/2 cup flaky salt, like Maldon
1/2 tablespoon cumin
1. In a small bowl, combine salt with cumin until evenly combined – See kitchen note.
2. Store in an airtight container for up to two months.
Kitchen Note: If a finer consistency is desired, place cumin salt in a spice grinder or mortar and pestle processing until desired consistency is reached. General rule of thumb when making infused salt is 1/2 tablespoon of spice to 1/2 cup of flaky salt but this is completely based on personal preference so play around until the right combination is reached.