Lately, cooks have become more aware of spicy food from Southeast Asia and the Southwest. The North African spices are just as complex, maybe even more so. The emphasis there is on sweet spices that once were traded throughout the Orient, with a bit of heat added. A little bit of this rub goes a long way. A tablespoon per chicken breast is all you need, or about 1/4 cup for a pound of shrimp.

Ingredients:

• 1/4 cup ground cumin
• 2 tablespoons paprika
• 2 tablespoons ground cardamom
• 1 tablespoon ground cinnamon (or a 2-inch stick)
• 1 tablespoon dark brown sugar
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoon dried oregano

Yield: 3/4 cup