Cooks' note:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
Recipe information
Total Time
10 min
Yield
Makes about 1/2 cup
Ingredients
3 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons paprika (not hot)
1 tablespoon kosher salt
1 (2-inch) piece cinnamon stick
2 teaspoons whole allspice
1 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Preparation
Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.
