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Recipe Summary

total:
10 mins
Yield:
Makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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