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Recipes
July 2012

Toasted Caraway-Salt Rub

By Melissa Hamilton and Christopher HirsheimerPhotography by Melissa Hamilton and Christopher Hirsheimer

5.0

(1)

Image may contain Pineapple Plant Fruit Food and Seasoning

Recipe information

  • Yield

    Makes about 1/4 cup Servings

Ingredients

2

tablespoons caraway seeds

1

/2 teaspoon whole black peppercorns

1

tablespoon kosher salt

2

teaspoons Hungarian sweet paprika

Need to make a substitution?

Preparation

  1. Toast caraway seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and Hungarian sweet paprika. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Nutrition Per Serving

1 teaspoon per serving
1 serving contains: Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 480
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