Moroccan · Marinades & Rubs
Cumin Salt (Kammoun) Seasoning
The small dish of cumin mixed with salt that appears beside grilled meats, boiled eggs and snail soup across Marrakech's Jemaa el-Fnaa stalls is really its own condiment — toasted cumin ground and blended with coarse salt for dipping.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 8
- Level
- Easy
Ingredients
- 4 tbsp cumin seeds
- 2 tbsp coarse sea salt
- 1/2 tsp paprika, optional
Method
- 1
Toast the cumin
Toast the cumin seeds in a dry pan over medium heat for 1–2 minutes until fragrant, shaking the pan often so they don't burn.
- 2
Grind
Grind the toasted cumin to a fine powder in a spice grinder or mortar.
- 3
Mix
Combine the ground cumin with the coarse salt and paprika if using.
- 4
Store
Keep in a small airtight jar to use as needed.
Chef's tips
- Toasting the cumin before grinding makes a real difference to the depth of flavour compared to using pre-ground cumin straight from the jar.
- Grind just before using where possible; freshly ground cumin loses its punch within a few weeks.
- This mix is endlessly useful — beyond dipping, sprinkle it over hard-boiled eggs, tomatoes or grilled meat.
Frequently asked questions
What is cumin salt used for?
It is the classic dipping condiment at Marrakech street stalls, served alongside grilled meat skewers, boiled eggs, snail soup and fried snacks.
How long does it keep?
Stored in a sealed jar away from light and moisture, it keeps its flavour well for a couple of months.