Active Time

　　10 min

　　Total Time

　　10 min

Ingredients

　　2 tablespoons coriander seeds

　　1 tablespoon cumin seeds

　　2 teaspoon yellow mustard seeds

　　1 teaspoon green or white cardamom pods

　　1 tablespoon kosher salt

　　2 teaspoons ground ginger

　　1 1/2 teaspoons hot red-pepper flakes

　　1 1/2 teaspoons grated nutmeg

　　Equipment: an electric coffee/spice grinder

　　Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.

　　Cooks' notes:

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