Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.

It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat orfish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soupws to taste.

Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana. Net on 1 Fe, b 97.