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Grilling Spices

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  • 3 tablespoons whole coriander seeds
  • 3 tablespoons cumin seeds
  • 3 tablespoons dill seeds
  • 3 tablespoons yellow mustard seeds
  • 6 tablespoons whole fennel seeds
  • 6 tablespoons granulated sugar
  • 3 tablespoons salt
  • 1 1/2 teaspoons freshly ground pepper


  1. Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.
  2. Using a spice grinder, coarsely grind seeds in three batches.
  3. Transfer to a small jar.
  4. Add sugar, salt, and pepper. Shake well to combine.
  5. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.

Makes about 1 1/2 cups.

Posted by jerseyjan at Recipe Goldmine May 10, 2001.