All-Purpose Spice Rub John Ash   From Every Day with Rachael Ray June-July 2006 MAKES 1/4 CUP 4 teaspoons mild to medium-hot chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 1/4 teaspoon Chinese five-spice powder 2 teaspoons coarse salt 3 tablespoons extra-virgin olive oil (optional) 1. In a small bowl, combine all of the ingredients and stir until smooth. The rub can be refrigerated in a covered container for up to 2 weeks. 2. Massage this rub onto meat, poultry or fish and allow it to marinate for at least 1 hour before cooking.

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