Spiced Pepper Rub

By Molly O'Neill

Total Time
5 minutes
Rating
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Ingredients

Yield:One-quarter cup
  • 1tablespoon black peppercorns, cracked
  • 2tablespoons Sichuan peppercorns, cracked
  • 1tablespoon coriander seeds, cracked
  • 1tablespoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

33 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 1 gram protein; 30 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a heavy skillet over medium heat. Add the spices and dry-roast, shaking the pan often, for 5 minutes. Store in an airtight container. This rub can be used on the surface of beef, lamb, pork or chicken before grilling, broiling or pan-frying.

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