Recipe courtesy of Stephen Barber
Total:
15 min
Active:
10 min
Yield:
1/4 cup
Level:
Easy

Ingredients

  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sumac
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced

Directions

Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic. Store in an airtight container.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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