Ingredients:

  • 1/4 cup whole Coriander Seeds
  • 2 Tbsp whole Cumin Seeds
  • 1 Tbsp whole Fenugreek Seeds
  • 1 Tbsp whole Black Peppercorns
  • 2 tsp whole Allspice Berries (Pimento)
  • 2 tsp whole Mustard Seeds (Yellow or Brown)
  • 1/4 cup Ground Turmeric (if not using whole root)
  • 1 Tbsp Dried Thyme
  • 1 tsp Ginger Powder (Ground)
  • 1–2 tsp Cayenne Pepper or Chilli Powder (adjust for heat)
  • 1/2 tsp Fine Sea Salt (Optional)

Instructions:

  1. Prep the Pan: Place a heavy-bottomed skillet (cast iron preferred) over medium-low heat. We want gentle warmth, not searing.
  2. Toast the Whole Spices: Add the Coriander, Cumin, Fenugreek, Allspice, Peppercorns, and Mustard Seeds to the dry pan.
  3. Monitor Closely: Toast for 5–8 minutes, shaking the pan frequently. The spices are ready when they become noticeably fragrant and a few seeds begin to lightly pop or deepen in color. Do not allow them to scorch or smoke.
  4. Cool Down: Immediately transfer the toasted spices to a clean, cool plate or baking sheet. Spread them thinly and allow them to cool completely—this step takes about 20 minutes and is essential to prevent clumping.
  5. Grind the Whole Spices: Once completely cool, transfer the toasted spices in small batches to your spice grinder. Pulse until they form a fine powder.
  6. Combine the Powders: Pour the freshly ground mix into a medium bowl. Sift in the Ground Turmeric (if using powder), Dried Thyme, Ginger Powder, Cayenne/Chilli Powder, and Salt (if using).
  7. Whisk and Mix: Use a small whisk to thoroughly combine all the ingredients, ensuring the vibrant yellow turmeric is evenly distributed throughout the blend.
  8. Store: Transfer the finished Jamaican Sunshine Blend to a clean, airtight container, stored away from heat and direct sunlight. It will maintain peak freshness for 4–6 months.