MOROCCAN RUB
Time in the Kitchen: 5 minutes
Servings: Enough to season at least 1 pound of protein
1 tablespoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon red pepper flakes
Spice combinations that are simultaneously earthy and sweet with just a bit of heat always bring to mind the complex flavors of Moroccan cuisine.
This rub is especially good on lamb or pork.
Toast coriander and caraway seeds in a pan over medium heat for several minutes.
Grind in a coffee grinder or with a mortar and pestle and mix with cinnamon, allspice and red pepper flakes.