toasted cumin and black pepper rub

Name: Toasted Cumin and Black Pepper Rub
Prep time: 10 min
Cook time: 5 min
Yield: 1
Cuisine: Latin American
Ingredients: 1/4 cup(s) cumin seeds; 2 tablespoon(s) dried oregano; 1 tablespoon(s) black peppercorns; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) sugar, or more to taste

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 13, 2017

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.

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prep time 10 Min

cook time 5 Min

method Stove Top

yield 1 /2 cup

Ingredients

1/4 cup cumin seeds
2 tablespoons dried oregano
1 tablespoon black peppercorns
1/4 teaspoon salt
1/4 teaspoon sugar, or more to taste

How To Make toasted cumin and black pepper rub

Step 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.

Step 2

Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
Step 3

Storage: Keeps well in an airtight container for months.
Step 4

Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.
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