Toasted Spice Rub

• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons crushed red pepper
• 1/4 cup pure California chile powder or other mild chile powder, such as ancho
• 2 tablespoons kosher salt
• 2 tablespoons cinnamon

1. In a medium skillet, combine the fennel and coriander seeds with the peppercorns. Cook over moderate heat, shaking the skillet a few times, until the fennel seeds turn light brown, about 2 minutes. Add the crushed red pepper and toss until fragrant, about 20 seconds. Transfer to a plate to cool completely. Put the toasted spices in a spice grinder and grind to a powder. Transfer to a bowl and stir in the chile powder, salt and cinnamon.
2. MAKE AHEAD The spice rub can be stored in a jar for up to 1 month.

fennel seeds, coriander seeds, black peppercorns, red pepper, pure california chile powder, kosher salt, cinnamon

Taken from www.epicurious.com/recipes/member/views/toasted-spice-rub-50167577 (may not work)