Active Time

　　10 min

　　Total Time

　　10 min

Ingredients

　　3 tablespoons cumin seeds

　　2 tablespoons black peppercorns

　　1 1/2 tablespoons paprika (not hot)

　　1 tablespoon kosher salt

　　1 (2-inch) piece cinnamon stick

　　2 teaspoons whole allspice

　　1 teaspoon hot red-pepper flakes

　　Equipment: an electric coffee/spice grinder

　　Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

　　Cooks' note:

　　Spice rub keeps in a sealed container in a cool, dark place 6 months.