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  • 6 tablespoons sesame seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 50g hazelnuts
  • sea salt and freshly ground black pepper



Roast each ingredient separately being careful not to burn. Rub the skin off the hazelnuts in a tea towel. Grind the seeds and nuts individually until coarsely ground . Combine with salt and freshly ground black pepper and keep in an airtight container in a cool place.

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