Cooling Spice Blend with Black Salt

• 2 teaspoons cumin seeds
• 1 teaspoon dried pomegranate seeds (see Notes)
• 1/2 teaspoon black peppercorns
• 1 tablespoon mango powder
• 2 teaspoons black salt
• 1 teaspoon coarse kosher or sea salt

1. Preheat a small skillet over medium-high heat.
2. Sprinkle the cumin seeds into the hot pan and toast, shaking the skillet every few seconds, until they start to crackle, turn reddish brown, and are highly fragrant, about 1 minute.
3. Transfer the toasted cumin to a spice grinder or coffee grinder, and allow it to cool completely.
4. Add the pomegranate seeds and peppercorns to the cumin, and grind until the texture resembles that of finely ground black pepper.
5. Transfer the ground spices to a small bowl and stir in the remaining ingredients; the blend will be light brown in color.
6. Store in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
7. (In my opinion, refrigerating the blend adversely affects its flavors.)

cumin seeds, pomegranate seeds, black peppercorns, mango powder, black salt, coarse kosher

Taken from www.cookstr.com/recipes/cooling-spice-blend-with-black-salt (may not work)