by Kate O’Donnell
- 1 Tbs Coriander seeds
- 1Tbs Cumin seeds
-1 Tbs turmeric powder
-1/2 tspsalt
- 1/2 tsp dehydrated sugarcane
- 1 tsp ginger powder
- 1 tsp black pepper (optional)
Directions:
Dry roast the coriander and cumin seeds in a heavy-bottomed pan over medium heat until you can smell them, a few minutes. Cool completely. Combine with the other ingredients and grind to a uniform consistency in a spice-dedicated coffee grinder or by hand with a mortar and pestle. Store in a small glass spice jar with a shaker top.