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© Meredith Corporation. All rights reserved. Used with permission.
(About 1-1/2 cups)
Preheat a dry small skillet over medium heat. Add coriander seeds; cook and stir just until toasted and fragrant, about 1 minute. Transfer to a small bowl to cool.
Add sea salt, garlic, peppercorns, onion, crushed red pepper, parsley, chives and rosemary to the coriander seeds; stir to combine. Transfer the mixture to a grinder mill.