Tested and Perfected by Food and Wine

Toasted Spice Rub

  • SERVINGS: Makes about 3/4 cup
  • FAST

  1. 1/4 cup fennel seeds
  2. 1 tablespoon coriander seeds
  3. 1 tablespoon black peppercorns
  4. 1 1/2 teaspoons crushed red pepper
  5. 1/4 cup pure California chile powder or other mild chile powder, such as ancho
  6. 2 tablespoons kosher salt
  7. 2 tablespoons cinnamon
  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.