1. Combine the coriander, cumin, and caraway seeds in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool.
2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Store in an airtight jar away from heat and light for up to 6 months.
Makes about 1/2 cup enough for 3 to 4 pounds meat, poultry, or seafood
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