Total Calories: 45
1. Combine the peppercorns, cumin, cloves, and cardamom in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool.
2. Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender and grind to a fine powder. Store in an airtight jar away from heat and light for up to 6 months.
Makes about 1 cup enough for 6 to 8 pounds meat, poultry, or seafood
Note: North Americans tend to put salt in their rubs Israelis do not. I like the way the salt rounds out the flavor.
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