Instructions: Toast the cumin seeds in a small saute pan over medium heat, shaking constantly for 2 to 3 minutes, or until the seeds just start to smoke.

Combine with all the remaining ingredients and grind to a powder in a spice mill, coffee grinder or mortar and pestle. Cover and store in a cool, dark place, this rub will keep for about 6 weeks.

Good with pork and chicken.

This recipe yields about 1 cup.

Yield: 1 cup

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