Servings: 1 1 cup jar
Ingredients
- 2 tsp dried marjoram
- 2 tsp dried basil
- 2 tsp dried savory
- 2 tsp dried thyme
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 tsp dill seeds
- 1 tsp dried bay leaves
- 1 tsp dried rosemary
- 1 tsp black peppercorns
- 1 tsp dried mint
- 1 tsp crushed red pepper flakes
- 1 tsp dried parsley
- 1 tsp tarragon
Instructions
- Toast the coriander seeds and fenugreek seeds in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Be careful not to burn them.
- In a mortar and pestle or spice grinder, grind the toasted coriander and fenugreek seeds into a powder.
- Add the remaining ingredients to the bowl and grind everything together until it forms a uniform mixture.
- Store the seasoning blend in an airtight container for up to 6 months.
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