Yemeni Spice Rub

• 1/3 cup caraway seeds (generous 1 ounce)
• 1/3 cup cumin seeds (about 1 ounce)
• 3 tablespoons cardamom seeds (about 1/2 ounce)
• 1 tablespoon whole black peppercorns
• 4 whole cloves
• 3 tablespoons coarse kosher salt
• 3 tablespoons ground turmeric

1. Heat heavy large skillet over medium-high heat.
2. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes.
3. Cool slightly.
4. Working in batches, finely grind spice mixture and salt in spice mill.
5. Transfer to medium bowl.
6. Whisk in turmeric.
7. Transfer to airtight container.
8. DO AHEAD: Can be made 1 month ahead.
9. Store at room temperature.

caraway seeds, cumin seeds, cardamom seeds, whole black peppercorns, cloves, coarse kosher salt, ground turmeric

Taken from www.epicurious.com/recipes/food/views/yemeni-spice-rub-240754 (may not work)