Toasted Spice Rub


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  • Total Time:
  • Servings: Makes about 3/4 cup

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  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons crushed red pepper
  • 1/4 cup pure California chile powder or other mild chile powder, such as ancho
  • 2 tablespoons kosher salt
  • 2 tablespoons cinnamon

How to make this recipe

  1. In a medium skillet, combine the fennel and coriander seeds with the peppercorns. Cook over moderate heat, shaking the skillet a few times, until the fennel seeds turn light brown, about 2 minutes. Add the crushed red pepper and toss until fragrant, about 20 seconds. Transfer to a plate to cool completely. Put the toasted spices in a spice grinder and grind to a powder. Transfer to a bowl and stir in the chile powder, salt and cinnamon.

Make Ahead

The spice rub can be stored in a jar for up to 1 month.

Contributed By Published October 2010

483427 recipes/toasted-spice-rub 2013-12-06T23:54:22+00:00 Michael Chiarello marinades-and-rubs|20-for-a-crowd|fast|make-ahead october-2010,michael chiarello,bottega,toasted spices,spice rub recipes,toasted-spice-rub 483427

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