Spiced Lavender Seasoning

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 2 tablespoons cumin seeds
• 1 tablespoon coriander seed
• 2 tablespoons dried culinary 'provence' lavender buds (*be certain the lavender buds are culinary grade and not sprayed with pesticides!*)
• 2 tablespoons summer savory (this replaced thyme) or 2 tablespoons marjoram (this replaced thyme)
• 2 tablespoons achiote powder (also known as annatto. i prefer ground achiote over the paste.)
• 1 tablespoon fresh cracked black pepper
• 1/2 teaspoon sea salt

Recipe

• 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 transfer the seeds to a spice grinder; add the lavender buds. pulse until finely ground.
• 3 now add the summer savory, marjoram or thyme, achiote, black pepper and salt. pulse.
• 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.