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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.

10.24.19