Indian-Style Spice Rub

Indian-Style Spice Rub

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From: Diabetic Living Magazine

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.

Ingredients 36 servings

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Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon whole cloves
  • ½ teaspoon crushed red pepper or red pepper flakes
  • 2 tablespoons ground turmeric
  • 1 teaspoon salt


  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: ¾ teaspoon
  • Per serving: 5 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 5 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 66 mg sodium; 22 mg potassium
  • Carbohydrate Servings: 0

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