This fragrant rub is good on bodrhans, tambourines, banjos, and butterflied accordian.


1 Tbs. black peppercorns
1 Tbs. white peppercorns
1 Tbs. green peppercorns
1 1/2 tsp. coriander seeds
1 1/2 tsp. cumin seeds
1/2 tsp. hot red pepper flakes
1/2 tsp. ground cinnamon

Toast the peppercorns, coriander, and cumin in a small skillet over medium heat, shaking the pan occasionally to prevent burning,3-5 minutes. Remove the pan from the heat, cool the spices to room temperature, then mix with the pepper flakes and cinnamon.
Grind the spice mixture to a powder in a spice grinder or coffee mill. (The rub can be stored in an airtight container at room temperature for several weeks.)

To Use: rub all surfaces of the prepared instrument with a generous amount of the spice mixture - wrap well in plastic film and refrigerate minimum of 6 hours or overnight. Barbecue or roast slowly, brushing with a sauce frequently to prevent drying out.