Toasted Spice Rub

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.