Kitchen Basics: Homemade Spice Rub
A Homemade Spice Rub is perfect for quickly adding a little zip to a piece of meat or some roasted vegetables. Keep some on hand for a speedy meal, or make up jars of this spice rub for the perfect hostess gift.
- 2 Tablespoons coriander seeds
- 1 1/2 Tablespoons fennel seeds
- 1 1/2 Tablespoons cumin seeds
- 2 teaspoons black peppercorns
- 1/2 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
Toast the coriander, fennel, cumin, peppercorns and cinnamon stick in a fry-pan over a low heat until they are fragrant and lightly coloured.
Allow to cool.
Add the toasted spices to a spice mill, together with the oregano and smoked paprika.
Grind until the mixture is a fine powder.
Store in a glass jar in the fridge.
I have not added salt to this mix as I prefer to salt my meat separately. Feel free to add salt to the mix if you prefer.
All Tablespoon measurements are 20ml.
I like to store the spice rub in the fridge once ground to preserve the freshness.