Heat large pan to medium-high heat. Place seeds in the pan. Stirring continually, heat seeds until they begin to turn into light brown. (They will start popping and smell wonderfully.) Don’t make it overly brown.
Remove from heat. Add salt. Grind the mixture. (I use a mortar and pestle.) Do this in batches depending on the size of your mortar or bowl.
You can grind the seeds down to a powder, or just grind it a bit so some of the seeds break down, leaving a mix of whole and crushed seeds.
Place in a jar, sealed or shaker container and use this as a condiment on salads, sides, meat, fish – anything!