Prep 5 mins
Cook 2 mins
From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!
- 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
- 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.
- Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
- Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
- 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.