Spiced Lavender Seasoning

• 2 tablespoons cumin seeds
• 1 tablespoon coriander seed
• 2 tablespoons dried culinary 'provence' lavender buds (*be certain the lavender buds are culinary grade and not sprayed with pesticides!*)
• 2 tablespoons summer savory (this replaced thyme) or 2 tablespoons marjoram (this replaced thyme)
• 2 tablespoons achiote powder (Also known as annatto. I prefer ground achiote over the paste.)
• 1 tablespoon fresh cracked black pepper
• 1/2 teaspoon sea salt

1. Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.
2. Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
3. Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
4. Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.

cumin seeds, coriander seed, buds, summer, achiote powder, fresh cracked black pepper, salt

Taken from www.food.com/recipe/spiced-lavender-seasoning-480576 (may not work)