I worked on creating this spice rub earlier last week. I was expecting a visitor mid-week, and want to play with some different flavors. I will tell you about the rub, which mostly is all about mint, coriander and fresh black peppercorns. Since you kind of know these spices, through this column, I want to talk about how I put a blend together. Some of this is about personal preference, I love the fresh and floral notes of herbs, hence the mint. I have added black peppercorns for a sharp heat, the paprika has been added mostly for natural color. Coriander seeds are one of my favorite spices for a rub, they have a soft slightly sweet effect that works well with other stronger spices. There is a little cumin added in, to round out the flavors and the sesame seeds really for a mellow richness. This is why, I like to add in some kind of nuts or seeds. They are very rich in Omega 3 oils, and of course have a whole load of other fun stuff going for them, including the fact that they taste great.
Now, here is the catch, these blends emerge through trial and error. I have in my time made spice mixtures that well, are not so hot (no pun intended). As I like to say, it is kind of like working and learning to taste wine, you will sample some bad ones in your quest, but they help you learn what works and what does not. I have used this for chicken, earlier this week, but the rub is versatile and will work well with fish, shrimp, tofu and cauliflower.
A fresh and spicy rub that is versatile and guaranteed to perk up any protein or vegetable of your choice.
- 3 tablespoons whole coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon sesame seeds
- 1 tablespoon dried mint
- 1 tablespoon sweet paprika
- 11/2 teaspoons sea salt
- Place the coriander seeds, cumin seeds, black peppercorns and the sesame seeds and lightly toast the spices for a minute or two.
- Place the toasted spices in a spice or coffee grinder and add in the mint, paprika and the sea salt and grind the mixture until smooth.
- Store in a dry, air tight bottle in a cool dry place.