Gently roast the hazelnuts, almonds and sunflower seeds in a pan. About three minutes will do it. Take them out and pop them into a blender.
½ cup hazelnuts, 2 tbsp almonds, 2 tbsp sunflower seeds
Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds. These won’t take as long - about two minutes should do it.
1 tsp fennel seeds, 3 tbsp coriander seeds, 1 tbsp cumin, ground, 3 tbsp sesame seeds, white
Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the green pepper, sea salt, black sesame seeds, black cumin and paprika powder and give it a last quick blend.
1 tbsp green peppercorns, 2 tbsp sesame seeds, black, 1 tsp sea salt, 1 tsp black cumin, 1 tbsp sweet paprika powder
Put it all in an airtight glass. Done! Use it to intensify soups, dips and salads or treat yourself to an oily bread and dukkah. You won’t look back.