Fire It Up - Andrew Schloss [16]
2 teaspoons coriander seeds
2 teaspoons black peppercorns
2 teaspoons cardamom seeds (removed from about 20 green pods)
1½ teaspoons whole cloves
½ teaspoon fennel seeds
Two 3-inch cinnamon sticks, broken into pieces with a hammer
1 bay leaf
1 teaspoon coarse salt
½ teaspoon sugar
Heat all the spices in a dry medium skillet over medium-high heat until fragrant and toasted, 2 to 3 minutes. Transfer to a plate and cool for 5 minutes. Grind the toasted spices in a spice grinder until fairly fine, like cornmeal. Mix in the salt and sugar. Store in an airtight container for up to 1 month.
Cardamom-Ginger Rub
Best with pork, game meats, lamb, duck, poultry.
MAKES ABOUT ¼ CUP
1 tablespoon ground cardamom
1 tablespoon ground ginger
1 teaspoon ground allspice
1 tablespoon coarse salt
1 tablespoon coarsely ground black pepper
Mix everything together. Store in a tightly closed container for up to 1 month.
Za’atar
Our version of this Middle Eastern spice and herb rub includes aromatic (and perfectly safe) ground sumac berries along with the usual sesame seeds and salt. Look for whole or ground red sumac berries in Middle Eastern markets. Best with chicken, turkey, shellfish, fish, bread.
MAKES ABOUT ¼ CUP
2 tablespoons toasted sesame seeds
2 tablespoons dried thyme leaves
2 teaspoons ground sumac
½ teaspoon coarse salt
Grind the ingredients coarsely with a mortar and pestle or a spice grinder. Store in a tightly closed container for up to 1 month.
Lebanese Rub
Best with beef, lamb, pork, veal, turkey, vegetables
MAKES ABOUT ½ CUP
1 tablespoon ground allspice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon grated nutmeg
1 tablespoon ground black pepper
1 tablespoon coarse salt
1½ teaspoons ground sage
1½ teaspoons ground cloves
1½ teaspoons cayenne pepper
1½ teaspoons ground cinnamon
1½ teaspoons ground sumac
Mix everything together. Store in a tightly closed container for up to 1 month.
VARIATION
Silk Road Spice Rub: (Best with chicken, turkey, shellfish, fish.) Omit sage and sumac. Replace with 1 tablespoon ground ginger.
Coriander-Mustard Rub
Best with pork, chicken, turkey
MAKES ABOUT ⅓ CUP
2 tablespoons paprika
2 tablespoons ground coriander
2 tablespoons ground mustard
1 tablespoon ground black pepper
2 teaspoons coarse salt
Mix everything together. Store in a tightly closed container for up to 1 month.
VARIATION
Rosemary-Coriander Rub: (Best with chicken, turkey, pork, lamb, game birds, game meat.) Add 1 tablespoon chopped fresh rosemary and 1 teaspoon ground cumin.
Jamaican Jerk Rub
Best with beef, pork, veal, chicken, turkey
MAKES ABOUT ¼ CUP
1 tablespoon dried thyme leaves
1 tablespoon brown sugar, preferably dark
1½ teaspoons coarse salt
1 teaspoon ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground hot chile powder
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon ground coriander
Mix everything together. Store in a tightly closed container for up to 1 month.
Jamaican Curry Powder
Best with veal, pork, chicken, turkey, shellfish, fish
MAKES ABOUT ⅓ CUP
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon fenugreek seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 teaspoons allspice berries
1 teaspoon ground ginger
1 teaspoon ground turmeric
Toast the coriander, peppercorns, fenugreek, cumin, mustard, and allspice in a dry skillet over medium heat until fragrant, 4 to 5 minutes, shaking the pan often. Let cool, and then grind in a spice mill or clean coffee grinder. Stir in the ginger and turmeric. Mix everything together. Store in a tightly closed container for up to 1 month.
Szechuan Anise Rub
Best with beef, lamb, duck, goose, game meats
MAKES ABOUT ¼ CUP
1 tablespoon star anise pieces (pod and seeds)
1½ teaspoons yellow or brown mustard seeds
1 teaspoon Szechuan peppercorns
½ teaspoon anise seeds
¼ teaspoon black peppercorns
¼ teaspoon whole cloves