Spiced Lavender Seasoning

Recipe by COOKGIRl
READY IN: 7mins
YIELD: 1/2 cup


  • 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
  • 12
    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.