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Active Time
10 min
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Total Time
10 min
Ingredients
Makes about 1/2 cup
3 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons paprika (not hot)
1 tablespoon kosher salt
1 (2-inch) piece cinnamon stick
2 teaspoons whole allspice
1 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.
Cooks' note:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
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