Spice Blends and Rubs

How would you like to learn how to make dry rubs that can be fruity, herbal, mellow or piquant? Ever wonder how you can make creative dinners with minimal fanfare? There is a way to do this. Blending certain herbs into what is known as a dry rub.

I promise if you follow these recipes you will be proud of the food you cook. Imagination and a light hand are key when measuring spices. The blend cannot be overpowering in taste of one herb. The recipe must be, what I like to call, palate friendly. Rubs are easy to make, cheap and enhances the flavor of the food.

Dry Spice Rubs

Dry Spice Rubs

Barbecue Spice Mix
As the name implies, it is good on anything from chicken to hamburgers. I also use this blend in meatloaf.

1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon kosher salt
2 teaspoon ground cumin
2 teaspoon ground ginger
2 teaspoon brown sugar
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon dry thyme
1 teaspoon dry oregano
1 teaspoon curry powder
1/2 teaspoon cayenne pepper

Combine all the spices and keep in an air tight container for freshness.

Chinese 5 Spice Powder

5 star anise pods
2 cloves
4 1.2 teaspoon peppercorns
1 tablespoon fennel seeds
1 inch cinnamon stick
Combine all the spicers in a grinder and grind to a fine powder. Store in an air tight container. When ready to use, measure the amount and place in a dry saucepan. Heat the spices gently until they become fragrant. Transfer to a bowl immediately to prevent overcooking.

Chili Powder
1 1/2 teaspoon dried ground chili (seeds removed if a less spicy blend is desired)
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves

Combine all the ingredients and store in an air tight container.

Curry Powder
1 1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon ground tumeric
2 tablespoon ground cinnamon
2 tablespoon ground ginger
2 teaspoon mustard seeds
8 dried chilies

Preheat oven to 350 degrees. Combine all the spices and transfer to a rimmed baking dish. Bake for 5 minutes or until the spices become fragrant. Remove the baking dish from the oven and transfer the spices to a grinder. Grind spices to a fine powder. Store in an air tight container.

Please let us know what your experiences were with these spice combinations. Wee’d love to hear from you.

Take care,
Margaret
The Outdoor Epicurean

Photo courtesy: Food Network

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