Directions

1. Weigh (preferable) or measure out the spices individually.

2. Toast the cumin and fennel seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.

3. Grind the rosemary, cumin, and fennel together  in a dedicated spice grinder. We like this one.

4. Mix ground spices together in a bowl with sumac and chile. Store in an airtight container.