Grilling Spices

Yield: about 1 1/2 cups

Ingredients

• 3 tablespoons whole coriander seeds
• 3 tablespoons cumin seeds
• 3 tablespoons dill seeds
• 3 tablespoons yellow mustard seeds
• 6 tablespoons whole fennel seeds
• 6 tablespoons granulated sugar
• 3 tablespoons salt
• 1 1/2 teaspoons freshly ground pepper
  

Instructions

1. Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.
2. Using a spice grinder, coarsely grind seeds in three batches.
3. Transfer to a small jar.
4. Add sugar, salt, and pepper. Shake well to combine.
5. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.

Attribution

Posted by jerseyjan at Recipe Goldmine May 10, 2001.