Spiced Pepper Rub

By Molly O’Neill

Published January 11, 1997

Total Time
5 minutes
Rating
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Ingredients

Yield:One-quarter cup

  • 1 tablespoon black peppercorns, cracked

  • 2 tablespoons Sichuan peppercorns, cracked

  • 1 tablespoon coriander seeds, cracked

  • 1 tablespoon kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 33 calories; 1 gram fat; 4 grams fiber; 30 milligrams sodium; 1 gram protein

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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