Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp smoked paprika
- 1 1/2 tbsp kosher salt
- 1/2 tsp cayenne pepper (30,000 UI)
Servings: cup
Instructions
- Toast coriander seeds and cumin seeds in a small heavy dry skillet over medium heat, shaking pan frequently, until fragrant, 1-2 minutes. Let cool.
- Finely grind seeds in a spice mill; transfer to a small bowl.
- Stir in smoked paprika, kosher salt, and cayenne pepper.
- Can be made 1 month ahead. Store airtight at room temperature.
Recipe Notes
Featured Spices:
* Increase the spiciness of this rub with Smoked Hot Paprika (Spanish) and Cayenne 90,000 UI.
Original Recipe - bon appetit / Melissa Hamilton, Christopher Hirsheimer
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