Jamaican Jerk Seasoning

• ¼ cup fenugreek seeds
• 2 tablespoons black peppercorns
• 2 table

Preheat a large cast-iron skillet over medium heat for 5 minutes. Add the fenugreek, peppercorns, cumin, coriander, cardamom, allspice, and cloves and dry roast, stirring frequently with a wooden spoon, until the oils in the spices begin to toast and the aroma becomes fragrant, 3–4 minutes.

Pour the roasted spices onto a sheet pan and let cool until cool to the touch, about 15 minutes.