Ye’wot Qimem

• 1 teaspoon organic canola oil or other neutral-tasting oil
• 3 tablespoons whole black peppercorns

Heat the oil in a small skillet over medium-high heat. Add the peppercorns, cloves, nigella seeds, cardamom seeds, and cumin seeds. Toast the spices, stirring frequently, until fragrant and just starting to smoke, 2 to 3 minutes. Remove from the heat and quickly stir in the cinnamon and nutmeg. Transfer to a ceramic plate and let cool. Once cool, process into a fine powder using an electric cof