Dry-Spice Rub Recipe
Posted on 17th of November, 2010 by Lévana
This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand! I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.
Of course you can adjust the proportions any way you wish until you arrive at your favorite balance.
Tamarind: Literally, Tamar Hindi, which means Indian date in Arabic. Made from the pulp found in the large bean pods of the tamarind tree, tamarind powder is very sour and add a wonderful tang to many Indian dishes and Indonesian dishes. I love to use it here, and many other dishes where I don’t want the moisture of lemon juice.
21/2 cups dry cilantro flakes
21/2 cups dry parsley flakes
11/4 cups paprika
11/4 cups oregano
2 tablespoons red pepper flakes
2/3 cup ground cumin
2/3 cup ground coriander
2/3 cup ground pepper
1/4 cup ground bay leaf
2/3 cup tamarind powder
2/3 cup turmeric
Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars. You will need 3 to 4 tablespoons of the mixture for roasting 2 chickens or a dozen pieces chicken, 8 servings salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
Store the dry rub with your spices. Makes about 10 cups.