Persian Chili Salt

Ingredients

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

Method

1. Begin by placing a dry, heavy-bottomed skillet over medium heat. Add 3 tablespoons of chili flakes to the skillet. Stir them gently with a wooden spoon for about 2 to 3 minutes, until they release a warm, spicy aroma and turn a slightly darker shade. This toasting enhances their flavor.
2. Add 2 tablespoons of fine sea salt to the skillet with the toasted chili flakes. Continue stirring for another minute. The salt will absorb some of the chili's heat and aroma, creating a more cohesive blend.
3. Sprinkle 1 tablespoon of garlic powder and 1 teaspoon of cumin into the skillet. Stir the mixture for an additional 1 to 2 minutes, until the spices are well combined and you can smell the earthy cumin and the pungent garlic mixing with the chili.
4. Remove the skillet from the heat and transfer the spice mixture to a large plate or a shallow bowl. Spread it out evenly to cool completely. This prevents any residual heat from altering the flavors further.
5. Once cooled, use a spice grinder or a mortar and pestle to grind the mixture into a fine, uniform texture. If you prefer a coarser blend, simply mix the ingredients thoroughly without grinding.
6. Transfer the Persian Chili Salt to an airtight container. Ensure the lid is tightly sealed to maintain freshness.
7. Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. This will help preserve the vibrant flavors and aromas.
8. For optimal taste, use the Persian Chili Salt within a few months. Its robust flavor will enhance a variety of dishes, adding a Persian twist to your meals.