18 Spice Chicken Rub

Eighteen spices, and somehow none of them shout. Demerara sugar and cinnamon bring a little sweetness, fennel adds a faint licorice note, and ancho and cloves round it out with quiet fruitiness. The heat is very mild, so it works for a table with kids at it.

Ingredients: Hand blended from ancho, pasilla, cinnamon, ginger, onion, garlic, cumin, sea salt, demerara sugar, mustard, black pepper, coriander, California paprika, cloves, allspice, fennel, cayenne, and de arbol.

How to use: About a tablespoon per pound of chicken. Season 2 to 4 hours ahead, refrigerated, and pull it out 30 minutes before cooking.