Asian Spice Rub

Adapted from License to Grill by Chris Schlesinger and John Willoughby.

Makes about 1 cup

This simple rub of Asian flavors is super aromatic and excels with chicken or fish. If you don’t have white pepper you can substitute black, but you won’t get quite the same aromatic flavor.

1/4 cup ground ginger
1/4 cup ground white pepper
1/4 cup anise seeds
2 tablespoons red pepper flakes
2 tablespoons ground cinnamon
2 tablespoons ground cloves

Combine all ingredients and store, tightly covered, in a dry spot. It will keep for up to 3 months.

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