Dry Spice Rub Recipe

Dry spice rub mixture:

Guaranteed to lick any commercial concoction you may have been buying!

I can see you recoil at the sheer size of this dry spice rub recipe. 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 dry spice rub in countless dishes. And it never fails me. I even roast turkey and capon with it. Since all my dry spice rub 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. (But, just a few months if you use it as gifts to your delighted friends!) Then, I store it just as I do spices, at room temperature, away from heat.

Salt. As in NO SALT: My dry spice rub 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.

No added salt anywhere that will be used in Kosher meat and poultry.

Because it has plenty of salt and then some. I beg you.

And if you have a heart with low-sodium diners, the gesture will not escape them. Why pay for salt in a dry spice mixture, since it’s the easiest thing to throw in your own plate, and the cheapest?

Of course you can adjust the proportions any way you wish until you arrive at your favorite balance, and create your own dry spice rub variation.

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, a dozen short ribs, 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.

Yield: Makes about 10 cups.

6 replies
  1. Susan Benesch
    Susan Benesch says:

    Thank you very much for sharing this. Will have to find tamarind powder and then make this. I think that my husband and son will enjoy this one.

    • Lévana
      Lévana says:

      That’s why H’ created ordering online, wherever you are. Tamarind powder being a pure spice requires no kosher supervision! So do as I do: go online, and enjoy it!

    • Lévana
      Lévana says:

      I love fenugreek, but since it is such an acquired taste I wldn’t dream of including it in such a crowd pleaser as a spice rub. And I wool urge you Not toninclude it in your mixture either: it could really spoil it for some guests: just as I do, an sprinkle fenugreek in your own dishes, or include it for some groups whose tastes you are familiar with

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