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Cumin-Ancho Tarka

Cumin-Ancho Tarka

  • Makes
    3 tablespoons
  • Cook Time
    5 minutes

Use a mortar and pestle or the back of a small skillet to crush the cumin seeds. This tarka is especially good tossed with popcorn or roasted potatoes, and is delicious drizzled onto shredded braised pork.

Ingredients
  • 3

    tablespoons salted butter

  • ¾

    teaspoon cumin seeds, lightly crushed

  • 1

    teaspoon ancho chili powder

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon ground black pepper

In a small saucepan over medium-high, combine the butter and cumin seeds. Swirling the pan frequently, heat until the seeds begin to sizzle and turn golden at the edges, 45 to 90 seconds.

Add the chili powder, cinnamon and pepper, then swirl frequently, until the spices are fragrant and begin to sizzle, about 1 minute.

Use immediately or pour into a heatproof jar if making ahead.

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