Tacokrydda

Cumin's the star here, but that Italian sea salt keeps everything from tasting harsh. I've used it on chicken and roasted veggies twice this week and the pepper-onion kick is legit without being one-note.

That sea salt from Trapani really comes through—it's flaky and bright, not just salty. I've used it on chicken and even plain rice, and the cumin and pepper heat is exactly the kind of bold kick I was hoping for.