cumin & coriander

This blend takes a cue from ras el hanout, a spice combo used in Moroccan cooking. The spice sumac adds a fruity-tart note. It’s available in some supermarkets. If you can’t find it, substitute grated lemon zest. Try this rub with steak, poultry or full-flavored fish like salmon.

Combine 2 Tbsp ground coriander, 1½ Tbsp ground cumin, 1 Tbsp ground sumac or grated lemon zest ,2tsp ground turmeric ,1tsp kosher salt, 1 tsp freshly ground black pepper ,½tsp ground cardamom ,½tsp ground allspice and ¼ tsp ground cinnamon in a jar. Shake to blend. Makes about ½ cup.