Spiced Lavender Seasoning

1. 1

   Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.

2. 2

   Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.

3. 3

   Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.

4. 4

   Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.

* Per serving · 4 servings · Values may vary.

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