Bedouin Spice Blend
2 tb Peppercorns, black
1 tb Caraway seed
1/2 ts Cardamom seed
1 ts Saffron threads
1 ts Turmeric
Combine peppercorns, caraway, and cardamom in dry skillet and roast over high heat 2-3 minutes, stirring constantly. Then grind them to powder in mortar and pestle, or grind in spice mill.
Add saffron threads and pound/grind. Transfer to bowl, add turmeric, and mix well. Transfer to well-sealed glass jar for storage.
Serve as dukka with Bedouin Barley Bread and a little olive oil.