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Makes about 3 tablespoons/24 grams
Lior Lev Sercarz from The Spice Companion
Weigh (preferable) or measure out the spices individually.
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.
Grind the rosemary, cumin, and fennel together in a dedicated spice grinder. We like this one.
Mix ground spices together in a bowl with sumac and chile. Store in an airtight container.