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Toasted Cumin Oil

Toasted Cumin Oil

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

 

This recipe goes with Carrot and Parsnip Soup

Sunset JANUARY 2013

  • Yield: Makes 1/3 cup (serving size: 2 tsp.)
  • Total:5 Minutes

Ingredients

  • 4 teaspoons ground cumin
  • 1/3 cup olive oil

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 98%
  • Protein: 0.2g
  • Fat: 9.1g
  • Saturated fat: 1.2g
  • Carbohydrate: 0.4g
  • Fiber: 0.4g
  • Sodium: 2.2mg
  • Cholesterol: 0.0mg
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Toasted Cumin Oil recipe

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