Peruvian House Rub

Ingredients

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

Method

1. Begin by placing a small, dry skillet on the stove over medium-low 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. You'll know they're ready when the aroma becomes rich and slightly smoky, and the spices take on a slightly darker hue.
2. Once the spices are toasted, remove the skillet from the heat and transfer the spices to a cool, clean plate. Allow them to cool completely to room temperature. This step is crucial as grinding hot spices can cause them to clump and lose their potency.
3. After the spices have cooled, combine them with 1 tablespoon of fine sea salt in a spice grinder or mortar and pestle. Grind or mix until the blend is even and all components are well integrated. The texture should be consistent and fine, ensuring that each spice is distributed evenly throughout the mix.
4. Transfer the Peruvian House Rub to an airtight container, such as a glass jar with a tight-fitting lid. Store the jar 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, use the Peruvian House Rub within a few months. This blend is perfect for seasoning meats, vegetables, or even adding a Peruvian flair to soups and stews.