Total Time
10 Mins
Yield
Makes 6 tbsp.

How to Make It

Step 1

Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.

Step 2

Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.

Step 3

Grind cumin and coriander and add to pepper. Blend in remaining ingredients.

Step 4

Make ahead: Up to 2 months, covered airtight at room temperature.

Brown Sugar Kitchen and B-Side Baking Co., Oakland

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