This spicy rub of coriander, caraway and hot pepper is lovely on chicken, pork tenderloin or salmon. If you prefer your food less spicy, reduce the amount of crushed red pepper. Source: EatingWell Magazine, July/August 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.

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Tips

Make Ahead Tip: Store in an airtight container for up to 3 months.

Nutrition Facts

9 calories; 0.4 g total fat; 141 mg sodium. 1.6 g carbohydrates; 0.5 g protein; Full Nutrition