Pakistani Chili Salt

Ingredients

• 3 tbspchili flakes
• 2 tbspfine sea salt
• 1 tbspgarlic powder
• 1 tspcumin

Method

1. Place a small, dry skillet over medium heat. Add 1 tsp cumin to the skillet, spreading it out in an even layer. Toast the cumin, stirring occasionally, until it becomes aromatic and slightly darker in color, about 2 to 3 minutes. This step enhances the flavor by releasing the essential oils in the cumin.
2. Remove the skillet from the heat and allow the toasted cumin to cool completely. This cooling step is crucial to prevent any residual heat from affecting the texture when combined with other ingredients.
3. In a mixing bowl, combine the cooled toasted cumin with 3 tbsp chili flakes, 2 tbsp fine sea salt, and 1 tbsp garlic powder. Stir the mixture thoroughly with a spoon or whisk until all ingredients are evenly distributed. This ensures that each portion of the spice blend has a balanced flavor.
4. Transfer the spice blend into an airtight container, such as a glass jar with a tight-fitting lid. Ensure the container is clean and dry to prevent any moisture from clumping the spices.
5. Store the container in a cool, dark place, like a pantry or cupboard, to protect the spices from light and heat. This helps preserve the aroma and potency of the spices.
6. Use the Pakistani Chili Salt within a few months for the best aroma and flavor. Over time, spices can lose their potency, so it's best to make smaller batches if you don't use it frequently.