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toasted cumin and black pepper rub

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

The hearty flavor of this rub is reminiscent of the aromas that pervade the open-air markets of Central America. From Rubs Marinades and Glazes by Mark Miller and Mark Kiffin.

yield 1 /2 cup
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For toasted cumin and black pepper rub

  • 1/4 c
    cumin seeds
  • 2 Tbsp
    dried oregano
  • 1 Tbsp
    black peppercorns
  • 1/4 tsp
    salt
  • 1/4 tsp
    sugar, or more to taste

How To Make toasted cumin and black pepper rub

  • 1
    Place all the ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant. Transfer to a spice grinder and pulse until smooth.
  • 2
    Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
  • 3
    Storage: Keeps well in an airtight container for months.
  • 4
    Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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