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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

3/4 teaspoon
5 calories; protein 0.2g; carbohydrates 0.7g; dietary fiber 0.3g; fat 0.2g; vitamin a iu 4.9IU; vitamin c 0.2mg; folate 0.3mcg; calcium 7.5mg; iron 0.5mg; magnesium 3.7mg; potassium 21.6mg; sodium 65.5mg.