Table of Contents

This nutty, earthy blend of dried herbs and spices is a versatile
seasoning for hummus, labneh, cheeses, meats, and fish. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book.

Ingredients:

• 2 tbsp cumin seeds
• 1 tsp sea salt
• 2 tbsp sesame seeds
• 2 tbsp dried oregano
• 2 tbsp sumac

How to make

1. Dry-roast the cumin seeds in a frying pan on low heat until fragrant
2. Grind with sea salt
3. Dry-rosat the sesame seeds until golden
4. Stir into the mixture with the oregano and sumac