Spiced Lavender Seasoning

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!

• Ready In: 7 mins
• Yields: 1/2 cup

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

Directions

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.