Skip to main content
Epicurious
Cookbooks

Toasted Cumin Crema

Ingredients

1 tablespoon whole cumin seeds, toasted, cooled, and ground in a coffee or spice grinder
1 1/2 cups Mexican crema, crème fraîche, or sour cream
Kosher salt and freshly ground black pepper

Preparation

  1. Whisk the cumin and crema together in a small bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Bobby Flay's Throwdown!
TagsSauceMexicanLatin AmericanSour CreamDairySideDinnerGluten FreeVegetarianKetoQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
15 Types of Greens and How to Cook Each One
From Italian wedding soup with escarole to green smoothies with kale.