Tyler Florence Turkish Spice Mix

Measure out equal portions of allspice berries, black peppercorns, cloves, coriander seeds, cumin seeds, and fennel seeds. Gather all spices together before beginning to ensure even toasting.

Place a dry skillet or heavy-bottomed pan over medium heat and allow it to warm for about 1 minute until hot.

Add all the whole spices to the dry skillet in a single layer. Toast the spices, stirring or shaking the pan frequently, until they become fragrant and lightly darkened, about 2 to 3 minutes.

Remove the skillet from heat immediately once the spices are aromatic to prevent burning. Transfer the toasted spices to a plate or bowl to cool completely.

Once fully cooled, pour the toasted whole spices into a spice grinder or mortar and pestle. Grind the spices to a fine, uniform powder.

Sift the ground spice mixture through a fine-mesh strainer to remove any large unground pieces and ensure a smooth, consistent blend.

Transfer the finished Turkish spice mix to an airtight jar or container. Store in a cool, dark place for up to 3 months for optimal flavor.