Toasted Cumin and Black Pepper Rub

Toasted Cumin And Black Pepper Rub Recipe

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Vicki Butts (lazyme)


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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1/2 cup
10 Min
5 Min
Stove Top


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.

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About Toasted Cumin and Black Pepper Rub

Course/Dish: Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Latin American
Other Tag: Quick & Easy

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