The earthiness of ground coffee and the delicate fruitiness of cacao powder offset the chilli heat in this Mexican-inspired dry rub
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 110g |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 248 |
| Fat | 7.6g |
| Protein | 12.1g |
| Carbs | 35g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a large pan, over a medium heat, toast the star anise, coriander seeds, cumin seeds, black mustard seeds and cloves. Toss occasionally until fragrant and lightly toasted – approx. 5 minutes. Set aside to cool completely.
2
Transfer to a spice grinder, or pestle and mortar, and grind until fine.
3
Combine with the rest of the ingredients and mix well.
4
Store in an airtight container for up to 2 months.
