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Credit: Jay Murray, Executive Chef, Grill 23, Boston
The National Culinary Review, June 2010
1 t. coriander seed
1 t. mixed peppercorns
½ t. black cumin
½ t. cumin seed
½ t. celery seed
8 allspice berries
1 star anise pod
½ cup sel gris or other coarse sea salt
½ cup brown sugar
¼ cup sweet smoked paprika
1 T. dry mustard
Method: In dry pan, toast coriander seed, peppercorns, black cumin, cumin seed, celery seed, allspice and anise until fragrant, about 30 seconds. Grind in spice grinder or coffee grinder. Combine with salt, sugar, paprika and mustard.
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