Toast the cumin seeds in a dry pan over medium heat until they just start to become fragrant, only a minute or so. After the seeds cool, combine them with the sea salt and grind to your coarseness-liking using a spice/coffee grinder or a mortar and pestle. I blitz a couple times using the chopping attachment of our Magic Bullet. Transfer to an air tight container and keep handy for dusting root vegetables, eggs, steak, soups, chili...anything really.
Thank you for stopping by - I'm so glad you did!