Chef Shane Lyons's mix of spices, yeast, salt and sugar makes for a complex and addictive blend that is salty, smoky and packs just the right amount of heat. It will not only awaken but tingle your taste buds. And although Lyons serves it on popcorn at New York City's Distilled, it's delicious on just about anything.
To learn more, read "Shane Lyons's Secret Weapon."
Shane Lyons's "Magic Dust"Recipe adapted from Shane Lyons, Distilled, New York
Yield: ½ cup
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
¼ cup nutritional yeast
3 teaspoons garlic powder
3 teaspoons whole cumin seeds, toasted and ground
1½ teaspoons sea salt
1½ teaspoons granulated sugar
½ teaspoon gochugaru (see note)
In a small bowl, combine all the ingredients. Use on poultry or add a dash to vinaigrettes.
Note: Gochugaru can be found in many Asian markets. Substitute in smoked paprika if you can't find it, adjusting the heat to your liking.
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