Ethiopian Spice Rub

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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4    each jalapeno chile pepper — dried

2    tablespoons coriander seed

2    teaspoons cumin seeds

1    teaspoon cardamom seeds

¼    teaspoon whole clove

4    tablespoons paprika

1    teaspoon ground ginger

1    teaspoon allspice

1    teaspoon cinnamon

½    teaspoon turmeric     

Remove the stems from the peppers and discard. Coarsely chop the peppers and set aside. In a small frying pan over low heat, combine coriander, cumin seeds, cardamom seeds, cloves and peppercorns. Toast lightly, stirring, for about 5 minutes, watching carefully so it doesn’t burn or scorch. Remove the pan from the heat and cool. In a clean coffee grinder, combine chopped chile peppers, toasted seeds and spices, and paprika, ginger, allspice, cinnamon, and turmeric. Grind until the mixture is finely pulverized. If not using immediately, store the spice rub in an air tight jar.