Makes about1/2 cup
- Active time:10 min
- Start to finish:10 min
June 2009
-
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
-
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.
