Grilling Spices Posted by jerseyjan at May 10, 2001 Makes about 1 1/2 cups. 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 Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes. Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.