- 3 tablespoons Black peppercorns
- 1 tablespoons Ground cardamom
- 3 tablespoons Cumin seed
- 1 tablespoons Ground coriander
- 2 tablespoons Tumeric
Grind all ingredients together with a mortar and pestle or spicegrinder. Store in an airtight container. Make 1/3 cup.
Can be rubbed into beef, pork or chicken two hours beforegrilling. It also adds a pungent note to tuna, swordfish, blue fishor bass if rubbed onto both sides of the steaks or fillets about anhour before grilling. In either case, the rub can be left on the meatorfish while grilling to make a blackened, seasoned crust. Used as aspice, it can be stirred into boiled rice or summer soupws to taste.
No comments:
Post a Comment