“From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!”
0.5 cup

Ingredients Nutrition

  • 29.58 ml cumin seeds
  • 14.79 ml coriander seed
  • 29.58 ml dried culinary 'provence' lavender buds (*be certain the lavender buds are culinary grade and not sprayed with pesticides!*)
  • 29.58 ml summer savory (this replaced thyme) or 29.58 ml marjoram (this replaced thyme)
  • 29.58 ml achiote powder (Also known as annatto. I prefer ground achiote over the paste.)
  • 14.79 ml fresh cracked black pepper
  • 2.46 ml sea salt


  1. 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.
  2. Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
  3. Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
  4. 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.

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