Indian House Rub

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Start by placing a small, dry skillet over medium heat. Add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper to the skillet. Stir the spices continuously with a wooden spoon to ensure even toasting and prevent burning. You'll know the spices are ready when they release a warm, rich aroma and the color deepens slightly, which should take a few minutes.
2. Remove the skillet from the heat and immediately transfer the toasted spices to a large, shallow dish to cool. This step is crucial as it stops the cooking process and prevents the spices from becoming bitter. Allow the spices to cool completely before proceeding to the next step.
3. Once the spices are completely cool, combine them with 1 tablespoon of fine sea salt in a spice grinder or a mortar and pestle. Grind the mixture until it reaches a uniform consistency, ensuring that the salt is evenly distributed throughout the spice blend. This will create a balanced flavor profile for your Indian House Rub.
4. Transfer the ground spice blend into an airtight container, such as a glass jar with a tight-fitting lid. Store the container in a cool, dark place, like a pantry or cupboard, to protect the spices from light and moisture, which can degrade their flavor.
5. For optimal aroma and flavor, aim to use the Indian House Rub within a few months. Over time, spices can lose their potency, so it's best to make smaller batches if you don't plan to use it frequently.