Ingredients
- 4 tbsp whole cumin seeds
- 4 tbsp whole coriander seeds
- 1 tbsp fennel seeds (optional)
Method
- Dry-toast seeds in a heavy pan over medium heat, stirring, 3–4 min until fragrant and lightly golden.
- Cool completely; grind in a spice grinder or pestle and mortar.
- Store in an airtight jar up to 6 months.
Tips
Always toast and grind spices fresh where possible — the flavour difference vs pre-ground is extraordinary. Use in curries, dhal, flatbreads and dressings.