Makes 7-8 Tbsps
3 Tbsp Coriander Seeds
2 Tbsp Black Peppercorns
1 1/2 Tbsp Paprika
1 1/2 Tbsp Cumin Seeds
1 Tbsp Garlic Powder
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
1 Tbsp Cayenne Pepper
1-2 tsp Sea Salt
1. Grind the salt, peppercorns, cilantro and cumin seeds.
2. Add to a bowl and mix in the pre-ground powders.
3. Crumble in the dried herbs and mix again.
Store in an airtight jar out of sunlight and use within 3 months.
Chef Geoff's Notes: Special thanks to Bespoke Spices