This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Ingredients
- 3 tablespoons black peppercorns
- 3 tablespoons cumin seeds
- 2 tablespoons tumeric
- 1 tablespoon ground cardamom
- 1 tablespoon ground coriander
- Nutritional Information
Nutritional analysis per serving (2 servings)
97 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 3 grams protein; 20 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About one-third cup
Preparation
- Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.
5 minutes
Dining and Cooking