Dry Spice Rub

Fresh thyme (or any other herb) will add more vivid flavor, but if you’re using it, I recommend making up a smaller amount and using it at once instead of storing it.

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Course Ingredient

Cuisine Mexican

Ingredients

2 tablespoons anise seeds
2 tablespoons coriander seeds
2 teaspoons black peppercorns
½ teaspoon salt
2 tablespoons dried thyme or preferred combination of dried herbs

Instructions

For best results, heat a small heavy skillet over medium heat until a drop of water sizzles on contact and carefully toast the anise, coriander, and peppercorns for about 1 minute or until the aroma is released, shaking the skillet for even heating; let cool briefly. (When I’m in a hurry, I may skip the toasting, but it really does bring out a deeper flavor.) Place all ingredients in a food processor or clean coffee grinder and process just until coarsely ground, with some texture remaining. Store in a small tightly sealed jar in a cool place.

Notes

Makes about ½ cup.

Keyword spice mixture

NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.