Toasted Spice Rub

Name: Toasted Spice Rub
Ingredients: 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

7 ingredients

2 steps

Ingredients

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

Directions

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.
2

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