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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 tablespoons coriander seeds |
1 tablespoon cumin seeds |
2 teaspoon yellow mustard seeds |
1 teaspoon green or white cardamom pods |
1 tablespoon kosher salt |
2 teaspoons ground ginger |
1 1/2 teaspoons hot red-pepper flakes |
1 1/2 teaspoons grated nutmeg |
Directions:
1. Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
2. Cooks' notes: Spice rub keeps in a sealed container in a cool, dark place 6 months.
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