Spicy Tunisian Rub

Spicy Tunisian Rub

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From: EatingWell Magazine July/August 2011

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons coriander seeds
  • 2 teaspoons caraway seeds
  • 3/4 teaspoon crushed red pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt


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  • Ready In

  1. 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.
  • Make Ahead Tip: Store in an airtight container for up to 3 months.

Nutrition information

  • Serving size: 1 1/2 teaspoons
  • Per serving: 9 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 144 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 0 mg iron; 141 mg sodium; 39 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

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