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
( this replaced thyme)
( Also known as annatto. I prefer ground achiote over the paste.)
fresh cracked black pepper
- 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.