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Spice Rub

Written by Lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 cup

  • 2 TBS white peppercorns
  • 1 TBS black peppercorns
  • 2 TBS ground cumin 
  • 1/2 cup fennel seeds
  • 1 TBS dried sage
  • ½ tsp. dried basil
  • 3 TBS coriander seeds
  • 2 TBS sea salt

In a heavy pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat until browned
Remove from heat and then place seeds onto a plate to cool
Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry

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