This is my first attempt at a homemade spice mix. There are plenty of recipes online but this is what I’ve been using for a while and it seems to work rather well! It makes a nice crust if used as a dry rub or it can be used as a marinade. It is a little spicy but, honestly, what is the point otherwise.
Materials
- 2.5 tablespoons of rock salt.
- You can probably substitute table salt, but I’ve found that the mix grinds better together when using rock salt.
- 1.5 tablespoons of hot chilli powder.
- 1 tablespoon of smoked paprika.
- 1 tablespoon of dried thyme.
- 1 tablespoon of ground black pepper.
- 1 tablespoon of brown sugar.
- 1 tablespoon of cumin.
- 2.5 tablespoons of dried onion flakes.
- Airtight container to store mix in.
- The measurements above will make approx. 1 cup – Ideal for a 1 kg meat (fish, chicken, red meat) so if you don’t plan to use it all in one go, you’ll need something to store it in. Lasts fairly well.
Method
- Add all ingredients.
- Mix by blending.
- Rock salt works well to help grind everything together. Especially the onion flakes which can be difficult.
- Uses:
- As a marinade: Add to a ziplock back with meat and oil and shake to mix, allow to refrigerate for a few hours.
- As a dry rub: Oil meat and coat liberally with the spice mix and allow to stand for a while. It will form a nice crust once baked.
- Enjoy!