Emeril Lagasse Southwest Dry Rub - cooking recipe

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne

Preparation

Combine all ingredients thoroughly.
Can be stored in an air tight container for six months or so.