Recipe courtesy of Martha Stewart
10 min
10 min
about 1 1/2 cups



Combine all seeds in a skillet over medium heat. Toast, shaking pan, until aromatic, about 4 minutes.

Using a spice grinder, coarsely grind seeds in 3 batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature for up to 6 months.


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