Yemeni Spice Rub
•1/3 cup caraway seeds (generous 1 ounce)
•1/3 cup cumin seeds (about 1 ounce)
•3 tablespoons cardamom seeds (about 1/2 ounce)
•1 tablespoon whole black peppercorns
•4 whole cloves
•3 tablespoons coarse kosher salt
•3 tablespoons ground turmeric
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.
source - http://www.epicurious.com/recipes/food/views/Yemeni-Spice-Rub-240754#ixzz1K52dBDkc
•1/3 cup cumin seeds (about 1 ounce)
•3 tablespoons cardamom seeds (about 1/2 ounce)
•1 tablespoon whole black peppercorns
•4 whole cloves
•3 tablespoons coarse kosher salt
•3 tablespoons ground turmeric
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.
source - http://www.epicurious.com/recipes/food/views/Yemeni-Spice-Rub-240754#ixzz1K52dBDkc
posted by wonderpfahl | 12:10 PM
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