Cooks' notes:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
Recipe information
Total Time
10 min
Yield
Makes about 1/2 cup
Ingredients
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoon yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
Equipment: an electric coffee/spice grinder
Preparation
Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
