The peppercorn, cumin, and coriander In this Indian-Style Spice Rub recipe are just a few of the spices that make it Indian-inspired and full of flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Heat a dry medium skillet over medium heat. Add cumin seeds, coriander seeds, mustard seeds, peppercorns, cloves, and crushed red pepper. Toast for 1 to 2 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes.

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  • Transfer spice mixture to a clean spice or coffee grinder. Cover and grind to a powder. In a small bowl, combine ground spice mixture, turmeric, and salt. Rub about 1 tablespoon of the spice mixture on 1 pound of meat (see Tip) and cook as desired.

Tips

Tip: Suggested Meats: Chicken breast, lean pork, fish, or lean lamb

Storage: Store spice rub in an airtight container at room temperature for up to 1 month.

Nutrition Facts

5 calories; 0.2 g total fat; 66 mg sodium. 0.7 g carbohydrates; 0.2 g protein; Full Nutrition