Ingredients

Makes about 1/3 cup (3 oz/85 g)

　　1/4 cup (1 oz/30 g) ground cumin

　　1 teaspoon smoked paprika

　　1 teaspoon firmly packed light brown sugar

　　1/4 teaspoon ground coriander

　　1/4 teaspoon cayenne pepper

　　Freshly ground black pepper

　　

Step 1

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.

　　

Step 2

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.

　　Goes Great With:

　　Pork chops; chicken thighs; shrimp

　　Appears with permission from Williams-Sonoma. Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill. Recipes by Fred Thompson; photographs by Ray Kachatorian. Copyright © 2011 by Weldon Owen, Inc. and Williams-Sonoma, Inc.