A deliciously fragrant spice mix. Serve with oil and bread.
30 grams (1 ounce, 1/4 cup) hazelnuts
30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
4 tablespoons sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon black pepper berries
2 teaspoons dried thyme
1 teaspoon salt
- Toast the hazelnuts and pistachios in a dry frying pan and set aside.
- Toast the seeds and berries (from sesame to black pepper) in the pan for 2 minutes until fragrant, shaking the pan frequently. Let them cool completely.
- Combine all the ingredients, and grind to a coarse powder (leave some chunky bits) in an electric coffee grinder or with a mortar and pestle. It might be easier to grind in several batches.
- Pour into a jar, close tightly, and keep somewhere cool and dry.