Toasted Spice Rub

• 1/4 cup fennel seed
• 1 tablespoon coriander seed
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon

1. Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat.
2. Watching carefully, toss the seeds frequently so they toast evenly.
3. When the fennel seed turns light brown, work quickly.
4. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
5. Immediately turn the spice mixture out onto a plate to cool.
6. Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon.
7. Blend until the spices are finely and evenly ground.
8. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns, and red pepper flakes.
9. Pour into a bowl and toss with the remaining ingredients.
10. Keep the spice mix in an airtight container away from light and heat for up to 4 months, or freeze for up to 1 year.

fennel seed, coriander seed, black peppercorns, red pepper, pure california chili powder, kosher salt, ground cinnamon

Taken from www.cookstr.com/recipes/toasted-spice-rub (may not work)