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Cinnamon-Citrus Rub


This is a wonderful rub for seafood and light meats.


  • Zest from 2 orange, 2 limes and 2 lemons
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 3/4 teaspoons salt
  • 1 tablespoon packed brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon chile Caribe
  • 1/4 teaspoon peppercorns
  • 1/2 teaspoon ground coriander


  1. Heat oven to 225 degrees F.
  2. Put citrus zest in a shallow pan and try them in the oven for 20 to 30 minutes, or until they are leathery but not browned. Let cool completely.
  3. Put cooled peels in a spice grinder with remaining ingredients and grind until the peels are pulverized.
  4. Store in an airtight container for up to 3 weeks.

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