Toasted Spice Rub

Directions

1. 1
   Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat.
2. 2
   Watching carefully, toss the seeds frequently so they toast evenly.
3. 3
   When the fennel seed turns light brown, work quickly.
4. 4
   Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
5. 5
   Immediately turn the spice mixture out onto a plate to cool.
6. 6
   Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon.
7. 7
   Blend until the spices are finely and evenly ground.
8. 8
   If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns, and red pepper flakes.
9. 9
   Pour into a bowl and toss with the remaining ingredients.
10. 10
    Keep the spice mix in an airtight container away from light and heat for up to 4 months, or freeze for up to 1 year.