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George Dickel Whiskey Tasting and Adam Perry Lang Spice Rub
- 1 tsp chile flakes
- 1 Tbsp Coriander Seeds
- 1 Tbsp Cumin Seeds
- 1 tsp Cardamon
- 1 Tbsp Dried Mint Leaves
- 1 tsp Dried Ginger
- 1 Tbsp Black Peppercorns
- 1 cup Kosher Salt
- Lightly toast first six spices (chile flakes through ginger) in a pan over medium heat until fragrant. Grind through finest setting on spice mill or pulse lightly in a coffee grinder until fine; set aside.
- Lightly toast black peppercorns in a pan over medium heat and pound in mortar and pestle until cracked and coarse. Mix into the spice blend and set aside.
- Combine all ingredients with salt; working in with fingers.
- Seal in air tight container.
I used my coffee grinder to make the mix at home which taught me a lesson. I'll be buying a spice grinder. Cleaning out the coffee grinder before grinding the spices and then again after grinding them was a hassle; I'll be doing this enough it seems worth the investment.
If you don't have a mortar and pestle, put the peppercorns into a plastic bag, cover the bag with a cloth and roll the seeds with a rolling pin or hit with a meat mallet until the pepper is small enough,