Spice rub
Author: Andrew Brown
Ingredients
- 50g coriander seeds, roasted
- 50g cumin seeds, roasted
- 50g fennel seeds, roasted
- 25g black peppercorns
- 10g dried rosemary
- 10g dried thyme
- 100g smoked paprika
- 25g hot chilli powder
- 25g garlic powder
Method
- These quantities make a lot, so cut in half if you wish.
- Grind the coriander, cumin and fennel seeds and the peppercorns in a coffee grinder or pestle and mortar.
- Then combine with the rest of the ingredients and store in an airtight container.
- The punch of the rub will lessen over time so it’s always best to use it sooner than later.
- Dark Muscavado sugar can be added for roasting meat, but should be left out if frying or grilling as it will burn.
