Best 6 Toasted Cumin And Black Pepper Rub Recipes

CHILI-CUMIN RUB RECIPE - (4.1/5)

Steps:

• Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

TOASTED CUMIN AND BLACK PEPPER RUB

Steps:

• Place all ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant.
• Transfer to a spice grinder and pulse until smooth.
• Keep in an airtight container.

PEPPER-CUMIN COOKIES

Steps:

• Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
• Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.

TOASTED CUMIN AND BLACK PEPPER RUB

Steps:

• 1. Place all the ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant. Transfer to a spice grinder and pulse until smooth.
• 2. Serving suggestions: Rub on meats before grilling. This is especially good on rack of lamb.
• 3. Storage: Keeps well in an airtight container for months.
• 4. Variation: Add a little dried chipotle chile powder to the rub to add smokiness and heat.

CUMIN ROAST PEPPERS & TOMATOES

Steps:

• Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
• Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

CUMIN CRUST RUB

Steps:

• In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.
• In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.