Categories: seasonings- rubs
Ingredients
- 2 tsp. loose-leaf jasmine tea
- 4 tsp. fresh OR 1 1/4 tsp. dried lemon zest
- 2 Tbsp. fresh OR 2 tsp. dried orange zest
- 2 tsp. ground coriander
- 1 tsp. ground black pepper
Directions
- Using a spice grinder, whirl the tea to fine powder. Combine it with the remaining ingredients and mix well.
- Transfer to an airtight container and store in the refrigerator for up to 1 week if using fresh citrus zest, or in a cool, dark pantry for up to 3 months if using dried.
- To use, Sprinkle on chicken, scallops or fish or toss with shrimp. Let stand 5 to 15 minutes before cooking.
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makes about 1/4 cup