Build-Your-Own Spice Blends

Instructions

1. Measure 1/4 cup whole cumin seeds and 1/4 cup whole coriander seeds for the curry blend.

2. Toast the cumin and coriander seeds in a dry skillet over medium heat for 3-5 minutes until fragrant.

3. Add 1/4 cup whole black peppercorns, 1/4 cup whole mustard seeds, and 1/4 cup dried turmeric to the skillet and toast for an additional 2 minutes.

4. Allow the toasted spices to cool for 10 minutes, then transfer to a spice grinder.

5. Grind the spices until fine, then store in an airtight container labeled 'Curry Blend'.

6. Repeat the process with 1/4 cup whole chili flakes, 1/4 cup whole oregano, and 1/4 cup garlic powder for the taco blend, storing it in a separate container.

7. For the za'atar blend, measure 1/4 cup dried thyme, 1/4 cup sesame seeds, and 1/4 cup sumac, toast for 2 minutes, and grind before storing.

8. For the steak rub, combine 1/4 cup smoked paprika, 1/4 cup onion powder, and 1/4 cup brown sugar, mix well, and store in a labeled container.