Ingredients
Directions
In a medium stovetop pan, add the sunflower, sesame, coriander, mustard, and cumin seeds. Toast on medium-high heat, stirring frequently to prevent burning, until the seeds start to pop and become fragrant (about 3–5 minutes).
Turn off the heat and let cool.
Transfer to a container or 16-ounce mason jar.
Add the remaining spices, as well as the salt, if using.
Add to lots of your favorite dishes!
Chef's Notes
If you don’t love whole seeds
Before transferring the seeds to a container or mason jar, add to a spice grinder and pulse into a fine meal.
Use in meal preparation
Instead of using this as a condiment, feel free to add this spice blend during cooking to stir-fries, sauces, casserole dishes, and more.
Storage
Store in an airtight container or glass jar in the refrigerator (due to the sunflower and sesame seeds, which are higher in fat content and susceptible to going rancid) for up to three months.
Ingredients
Directions
In a medium stovetop pan, add the sunflower, sesame, coriander, mustard, and cumin seeds. Toast on medium-high heat, stirring frequently to prevent burning, until the seeds start to pop and become fragrant (about 3–5 minutes).
Turn off the heat and let cool.
Transfer to a container or 16-ounce mason jar.
Add the remaining spices, as well as the salt, if using.
Add to lots of your favorite dishes!