Yemeni Spice Rub
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 4 whole cloves
- 1 tablespoon whole black peppercorns
- 3 tablespoons coarse kosher salt
- Carbohydrate 16 g(5%)
- Fat 3 g(5%)
- Fiber 7 g(29%)
- Protein 4 g(9%)
- Saturated Fat 0 g(2%)
- Sodium 66 mg(3%)
- Calories 94
Preparation Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature. Market TipLook for cardamom seeds at Indian markets and at penzeys.com.
Preparation Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature. Market TipLook for cardamom seeds at Indian markets and at penzeys.com.
