ALL PURPOSE SPICE RUB.
SPICE RUB FOR CHICKEN RECIPE.
SPICE RUB FOR SEAFOOD SEASONING.
|A paprika vendor in Budapest|
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.
A whole dried spice has the longest shelf life of about two years
Ground spices are better stored away from light and has about six months shelf life.The "flavor life" of a ground spice can be much shorter.
|The Mulus harvesting
pepper..impression from a French edition of|
The travels of Marco Polo
Black pepper is the world’s number one most popular spice and next is cumin. It’s odour has a citrusy, woody and floral notes with a hot taste in flavor. Dried black pepper are known as peppercorns.
White pepper refers to pepper seeds, where the darker colored skin of the fully ripe red pepper berries are removed by soaking them in water for about a week.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili. It is not related to Nigella sativa, though both are sometimes called black cumin. It is also sometimes confused with Caraway seeds.
A spice called Fennel seed (jintan manis)
Fennel may be an effective diuretic and a potential drug for treatment of hypertension.
In the Indian subcontinent, fennel seeds are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight.
The ancient Romans regarded fennel as the herb of sight. Root extracts were often used in tonics to clear cloudy eyes. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.
Paprika is a spice made from ground, dried fruits of bell and chili peppers. It is rich in vitamin C with flavors varying from mild to hot. The vitamin C contents retained in paprika is more by weight than does lemon juice.Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be more aromatic and subtle in flavour than cassia. Cassia has a much stronger flavour than Ceylon cinnamon, is generally reddish brown, hard and woody in texture, and thicker as all of the layers of bark are used.
|A spice shop in Jordan|
A spice rub is a mixture of salt, herbs, and spices. A spice rub can be as simple as a large amount of pepper or as complex as 100 spices. (and yes, that many spices do exist)
In order to make a successful rub, you need to balance flavors and when you find a good rub, you will use it often...link here
ALL PURPOSE SPICE RUB RECIPE
1-cup paprika (most versatile important ingredients)
1/4 cup salt
1/2 cup black pepper
1/2 cup brown sugar
3/4 cup dehydrated lemon peel
1/4 cup dried rosemary
2 tbsp cayenne pepper
Method- Combine all ingredients in an airtight container.
This writer said “ Store in a cool, dark place this will last until your family tree ends. And everybody else's.
I think the author has a great sense of humor…. until the 12th of never? never!! Ha ha
SPICE RUB FOR SEAFOOD SEASONING RECIPE
- link here
- link here
§ 6 tbs butter-flavored salt
§ 1/2 cup sweet paprika
§ 4 bay leaves, torn
§ 3 tbs celery seed
§ 3 tbs dehydrated lemon peel
§ 1 tbs dehydrated lime peel
§ 2 tbs dried rosemary
§ 3 tbs dried thyme
§ 3 tbs dried oregano
§ 1/4 cup smoked paprika
§ 1 tbs freshly ground cinnamon
Pulse everything in your spice grinder until relatively smooth. If your spice grinder doubles as your coffee grinder, make sure you pulse some rice after. Keep in an airtight container with a shaker lid for up to a year.
For cooking varieties, I like the flavor of lemon/ lime peel and paprika being added to the above recipe.
SPICE RUB FOR CHICKEN RECIPE -link here
§ 2 tsp black pepper
§ 2 tsp cayenne pepper
§ 2 teaspoons ground celery seed
§ 2 tbsp garlic powder
§ ½ cup paprika
§ 2 tbsp kosher salt
§ 1 tbsp dried thyme
Mix all spices into a bowl. Rub on chicken, inside and outside.
Let stand for a few minutes before cooking.
For cooking varieties, I like the flavor and aroma of Lemon grass juice and ginger in my chicken marinade. After about four hours, will rub in fennel seed powder, chili and pepper seasoning and let stand for another 30 minutes.What's your favorite spice? and why.....