The Spice Rack

William Cowper

Arabic 7-Spices (Bokharat)

Unlike Chinese  5-spices, I know, I tried to substitute to no avail. One of the most overlooked spice mix and yet one of the most flavorful one. Use in traditional north African cuisine and middle eastern.

2 tbsp black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp cloves
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cardmom


"Montréal" "Steak" "Seasoning"

Notice the quotes? I had never heard of such seasoning before moving to the USA, after a little research I discovered that it did indeed originated in Montréal at one of my favorite restaurant Schwartz. This recipe isn't quite the same but my husband and I loved it so much on steak that we decided to call it the same with the quotes and we know what we're talking about. Try it for yourself!

2 tbsp smoked paprika
2 tbsp black pepper
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin
1 tbsp red pepper flakes

Blackened Spices

Smoky and hearty, blackened spices emerges from the south and had roots in Cajun cooking. Marries beautifully any fish and chicken on the grill or in the oven. Regular paprika can be used instead of smoked but it is well worth to try both ways.

2 tbsp smoked paprika
1 tbsp oregano
1 tbsp thyme
1 tbsp cayenne
1 tsp black pepper
1 tsp white pepper
1 tsp garlic powder
1 tsp onion powder

Memphis Rub

Perfect for pork of any cuts, may it be ribs, chops or shoulder, for a slow cook or the smoker if you have one. This rub contains sugar in small quantity, unlike the store bought variety, add it or leave it, it is your choice. 1 tbsp of brown sugar = 8 carbs

1/4 cup paprika
2 tsp salt
2 tsp onion powder
2 tsp black pepper
1 tsp celery salt
1 tsp dry mustard
1 tbsp brown sugar

Hungarian Red Rub

I generally use this for pork loins and chops, sears beautifully in a frying pan. Bone-in and skin-on chicken breasts would also be complimented with this rub or turned into a liquid marinade by adding 2 tbsp of olive oil.

2 tbsp sweet Hungarian paprika
1 tbsp salt
2 tsp cumin
1 tsp white sugar
1 tsp red pepper flakes
1 tsp garlic powder

Thai Curry Paste
*wet rub

Chicken wings, right here. Yes. But also any cut from the chicken or pork would be happy to swim in this bath before a nice slow cook. Also seafood such as shrimp and scallops. Put everything in a food processor before soaking your meat into it.

1 tbsp chili sauce
2 tbsp dry lemongrass (soaked in hot water for a few minutes)
4 cloves of garlic
2 tbsp fresh cilantro
1 tbsp fresh ginger
1 tsp cumin
3/4 tsp Coriander seed
1/2 tsp salt
1 tbsp fish sauce
1 tbsp lime juice

Tandoori Spices

Excellent for chicken, all around a wonderful spice mixture. Coming a long way from Southern Asia, tandoori chicken is named after the oven it is cooked in, a tandoor. A traditional flavor, mixed with water or yogurt for a delicious meal or appetizer. Watch out for turmeric, that stuff stains!

1 tsp curry powder
1 tsp red pepper flakes
1 tsp salt
1 tsp lemon zest (fresh or dry)
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cumin


Coconut-Ginger Marinade 

Nothing says more "summer" than coconut and ginger, while not everyone is a fan of cilantro, it could be left out altogether but in my dear advice, try it at least once. Put everything in the food processor for a smooth texture. Perfect on any fish or seafood.

1 can coconut milk (14 oz)
1/2 cup of cilantro
2 cloves of garlic
1 tbsp ginger, minced
2 tsp garam masala
1 tsp salt

1 comment:

  1. I have to rent some fridge door space from the kids, this is going on it :)