When you think of matcha, most people automatically think of something sweet, or a dessert, or something like a drink. Lately I’ve been experimenting with some savoury applications of matcha, and before you say anything, hear me out.
Matcha Cumin Salt.
It’s not a new concept, as matcha salt is known as “matcha jio” in Japan. I’m sure there are various recipes for matcha salt online. If you haven’t had matcha salt, you’ll be surprised to know that it imparts an umami flavour to lots of different foods, such as potatoes, tofu, or fish. Or basically anything with a “plain” canvas.
I’ve taken this matcha salt and added cumin to it, which I think complements the grassiness in matcha even more, as cumin is an earthy flavour.
For this application, I would use a high-quality culinary grade matcha. I wouldn’t suggest using a ceremonial matcha grade since it will be coupled with another food item.
It’s super simple to whip up, with only 3 ingredients, literally: matcha, cumin, and salt. Try it sprinkled on top of roasted potatoes, baked tofu, fish, or on veggies. Personally, I love it on my Crispy Falafel Waffles. It will give a new dimension of flavour to your food that you wish you had tried earlier!
Have you tried matcha in a savoury dish? Give it a try, and let me know what you put it on. Tag me @siftandsimmer on Instagram or leave a comment below.
Matcha Cumin Salt
- ½ Tbsp pink Himalayan sea salt or fleur de sel
- 1 tsp high-grade matcha
- 1 tsp freshly ground cumin
- Combine all of the ingredients in a small container. Mix together.
- Seal the matcha cumin salt with an airtight lid and store for up to 1 month. Use as you would with salt.