Ingredients:
- 2 tbsp dried culinary 'provence' lavender buds (*be certain the lavender buds are culinary grade and not sprayed with pesticides!*)
Directions:
- 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.
- Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
- Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.42 Kcal (148 kJ) | ||
| Calories from fat | 8.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Sodium | 161.38mg | 7% | |
| Potassium | 38.64mg | 1% | |
| Total Carbs | 4.65g | 2% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 230.5 Kcal (965 kJ) | ||
| Calories from fat | 53.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 1% | |
|---|---|---|---|
| Sodium | 1050.28mg | 7% | |
| Potassium | 251.48mg | 1% | |
| Total Carbs | 30.29g | 2% | |
| Sugars | 2g | 1% | |
| Dietary Fiber | 5.1g | 3% | |
| Protein | 13.47g | 4% | |
| Vitamin C | 25.1mg | 6% | |
| Iron | 5.6mg | 5% | |
| Calcium | 101.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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