Toasted Coriander & Cumin Rub
This aromatic Toasted Coriander & Cumin Rub is a versatile, homemade seasoning blend perfect for elevating a wide range of dishes, from roasted vegetables to grilled meats and fish. Freshly toasted and ground, it delivers a depth of flavor unmatched by pre-ground spices.
For 1 serving
Gather all ingredients and measure them accurately. Ensure your skillet is clean and completely dry before heating.
Place a small, dry skillet or frying pan over medium heat. Add the whole coriander seeds and cumin seeds to the hot pan.
Toast the seeds, stirring constantly with a wooden spoon or by gently shaking the pan, for 2-3 minutes until they become fragrant and slightly darker in color. Be careful not to burn them, as this will result in a bitter taste.
Add the whole black peppercorns to the pan and continue toasting for another 1-2 minutes, until they are also fragrant. The peppercorns will toast faster due to their smaller size.
Immediately transfer the toasted spices from the hot pan to a plate or shallow bowl to cool completely. This prevents them from continuing to cook and burn from residual heat.
Once the spices are completely cool (about 5-10 minutes), transfer them to a spice grinder or a mortar and pestle. Add the fine sea salt.
Grind the spices and salt together until you reach your desired consistency—either a fine powder or a slightly coarser rub with some texture. Grinding with the salt helps break down the spices and ensures even distribution.
Transfer the freshly ground rub to an airtight container. Store in a cool, dark place away from direct sunlight and heat. For optimal flavor, use within 1-2 months.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't rush the toasting process: Medium heat and constant stirring are key to evenly toasting spices without burning them. A burnt spice will ruin the entire batch.
- 2Cool completely before grinding: Grinding warm spices can cause them to clump and release their oils prematurely, leading to a less potent and fresh-tasting rub.
- 3Adjust salt to taste: The provided salt quantity is a starting point. Feel free to adjust based on your preference and the saltiness of the dish you're seasoning.
- 4Use a dedicated spice grinder: If you grind coffee in your grinder, ensure it's thoroughly cleaned before grinding spices, or use a separate grinder to prevent flavor cross-contamination.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of red chili flakes or a pinch of cayenne pepper to the spices before grinding for a noticeable heat.
Smoky DepthSmoky Depth
Incorporate 1/2 teaspoon of smoked paprika (sweet or hot) after grinding the toasted spices for a rich, smoky aroma.
Herbal InfusionHerbal Infusion
Add 1/2 teaspoon of dried oregano or thyme to the spices during the last minute of toasting for an earthy, herbaceous note.
Why this is on our healthy list.
Digestive Aid
Coriander and cumin are both known for their carminative properties, which can help alleviate indigestion, bloating, and gas.
Rich in Antioxidants
All three main spices—coriander, cumin, and black peppercorns—are packed with antioxidants that help combat free radicals and reduce oxidative stress in the body.
Anti-inflammatory Properties
Compounds found in cumin and black peppercorns, such as cuminaldehyde and piperine, possess anti-inflammatory effects that may contribute to overall health.
Frequently asked questions
For optimal flavor and potency, this freshly ground rub is best used within 1-2 months when stored in an airtight container in a cool, dark place. While it won't spoil quickly, its aromatic compounds will diminish over time.
