Toasted Cumin Oil

Chef Aaron Woo of Natural Selection restaurant in Portland spoons this flavorful oil over his Carrot and Parsnip Soup.


Makes 1/3 cup (serving size: 2 tsp.)


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4 teaspoons ground cumin
1/3 cup olive oil


Total: 5 Minutes
Toast cumin in a frying pan over medium heat, stirring, until a shade darker, 1 1/2 to 2 minutes. Scrape into a bowl and add oil. Stir well to use.

Created date

December 2012

Nutritional Information

Calories 83
Caloriesfromfat 98 %
Protein 0.2 g
Fat 9.1 g
Satfat 1.2 g
Carbohydrate 0.4 g
Fiber 0.4 g
Sodium 2.2 mg
Cholesterol 0.0 mg