Ingredients
- 6 dehydrated habanero peppers
- 6 dehydrated spring onions
- 2 tablespoons whole allspice
- 1 tablespoon (15 ml) coarse salt
- 2 teaspoons cayenne pepper
- 1 & 1/2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 1 teaspoon black peppercorns
Instructions
- Put gloves on before you touch the dried habaneros, and keep your hands away from your eyes for the rest of the session. Capsaicin concentrates as a chilli dries, and it transfers off skin for hours afterwards.
- Grind the whole allspice and the peppercorns first, with nothing else in the chamber. They are hard berries that need room to bounce; added alongside the soft ingredients they stay half whole.
- Break the habaneros open and shake out as many seeds as you want gone. This rub is fierce by design, but the seeds are the one part you can dial back without touching the rest of the list.
- Add the habaneros and spring onions and work in short bursts. The spring onions are papery and will wrap themselves around the blade if the mill is left running.
- Stir the cinnamon, coriander, nutmeg, cayenne and salt in by hand at the end. They are ground already, and a trip through the mill only loads them with heat that drives their aroma off.
- Let the dust settle for a minute before you lift the lid. A cloud of airborne habanero at face height will empty a kitchen.
- Store it in a tightly lidded jar for six months, and label it. This looks a great deal like paprika and it is not, and that is a mistake people only make once.
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