1 1/2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons powdered mustard
2 teaspoons cumin seed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black peppercorns
1/4 teaspoon cayenne pepper
In a spice grinder, whiz all the spice rub ingredients to a fine powder. Transfer to a covered jar and store at cool room temperature for up to 1 month.
Makes about 1/3 cup.
From The Bold Vegetarian Chef by Ken Charney
No comments:
Post a Comment