Directions:
- Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
- In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
- Watch carefully, because when the fennel turns a light brown you’re going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
- Turn the mixture onto a plate to cool.
- When cool, place mixture in a blender together with the chili powder, salt, and cinnamon; blend until all are evenly ground.
- (Alternately, you can use a spice mill/coffee grinder/mortar and pestle to grind the fennel, coriander, peppercorns, and chili flakes, then toss resultant powder with the remaining ingredients).
- Transfer the spice rub into a glass jar and store in a cool, dry place; you can also freeze the mixture.
- Note: if you prefer a mixture that is less spicy-hot, make sure you use mild California chili powder and/or begin with fewer red pepper flakes, then add to your preference; California chiles in powder are generally less hot and more sweet.
- On chicken: sear a chicken in a little olive oil, let cool, pat the rub generously over the bird, then roast it.
- Use as dry rub or dry marinade: rub into meat or poultry, refrigerate 4 hours, bring to room temperature, then roast, pan-sear, or grill.
- Finishing rub: blend with just enough olive oil to make a paste, then use as a marinade or to finish grilled steaks and seafood.
- Other uses: toss with vegetables before pan-roasting, or add to soups and stews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.17 Kcal (260 kJ) | ||
| Calories from fat | 32.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 2% | |
| Sodium | 855.83mg | 36% | |
| Potassium | 139.16mg | 3% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 120.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 254.91 Kcal (1067 kJ) | ||
| Calories from fat | 132.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 6% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 2% | |
| Sodium | 3508.84mg | 36% | |
| Potassium | 570.56mg | 3% | |
| Total Carbs | 30.7g | 2% | |
| Sugars | 1.66g | 2% | |
| Dietary Fiber | 20.23g | 20% | |
| Protein | 9.45g | 5% | |
| Vitamin C | 15.1mg | 6% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 6.9mg | 9% | |
| Calcium | 492.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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