How to Make It
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.
Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.
Grind cumin and coriander and add to pepper. Blend in remaining ingredients.
Make ahead: Up to 2 months, covered airtight at room temperature.
Brown Sugar Kitchen and B-Side Baking Co., Oakland