Ingredients:
Brown Sugar 1.5 oz
Salt, kosher .75 oz.
Lemon zest, micro plane 1 ea.
Dill weed, Fresh, chopped 2 tsp.
Black Pepper 2 tsp.
Curry Powder 1 Tbsp.
Ginger 2 tsp.
Cumin, ground 1 Tbsp.
Coriander, ground 1 Tbsp.
Fennel Pollen 2 tsp.
Garlic, granulated 1 Tbsp.
Allspice 1 tsp.
Cinnamon ground ½ tsp.
Cayenne pepper 1/8 tsp
Clove, ground 1 pinch
Procedure:
1 Blend all ingredients in a spice grinder and place in a sealed container labeled and dated.
Recipe Author: American Culinary Federation
Restaurant: Isleworth Country Club
Source: http://www.acfchefs.org/download/documents/events/2011/ce_handout_composing_flavors.pdf