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ESCABECHE SPICE RUB
Norman Van Aken, © 2019
This is an indispensable spice mixture you will find yourself using on countless things to give a quick lift of Latin and Caribbean flavors.
Yield: Almost ¾ Cup
¼ Cup cumin seeds
¼ Cup black peppercorns
2 ½ Tablespoons sugar
1 Tablespoon kosher salt
Put the cumin seeds and peppercorns in a dry skillet and toast over medium heat until fragrant (30 – 60 seconds).
Allow them to cool off and then transfer to a spice grinder and grind until fairly fine but not a powder.
Pour this into a bowl and add the sugar and salt. Stir to mix.
Store in an airtight container until ready to use.