 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
1. 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.
2. Cooks' note: Spice rub keeps in a sealed container in a cool, dark place 6 months.
|
|