One of my favorite and most versatile rubs is Curry Powder. The flavor is complex and you can individualize your curry powder by varying the amounts of spices.

2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 tsp fennel seeds
1/2 tsp whole cloves
1/2 tsp mustard seeds
1/2 tsp ground ginger
1 Tbsp cardamom seeds
1 Tbsp whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded (or 1 tsp chile powder)
1 Tbsp turmeric

Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant — you’ll know. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and ginger and give it another quick buzz to combine. Use the spice blend immediately or store in a sealed jar for as long as 1 month.
Recipe from Food Network.