Spice it up

Posted on: May 6th, 2009 by admin No Comments

It’s always nice to use spices, rubs and marinates for a quick injection of flavor to meats and veggies. We thought we’d share a few of our favorite recipes for some great spice mixes that are really easy to make. It’s great to make a bunch and keep it in a jar to just use whenever.


Cajun spice mix

  • 3 tbsp sea or kosher salt
  • 1 tbsp chili powder
  • 2 tbsp hungarian paprika (bit sweeter and spicier than usual paprika- you can use any)
  • 1/2 tbsp onion powder
  • 1/2 tbsp coarsely ground black pepper
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp ground coriander
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper

Mix all the spices together and store in a jar for up to 6 months. This mix is great for ribs, chicken or fish, in sauces or pasta too.



Paprika is unusually rich in vitamin C. Hungary’s 1937 Nobel prize-winner Albert Szent-Györgyi first discovered this fact in 1932. Capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight. Awesome.

Lemon rosemary barbecue rub

  • 1 tsp fresh rosemary leaves, very finely chopped
  • 1 1/2 tsp lemon zest
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp coarse ground black pepper

Just mix ‘em all together. This recipe is smaller, good for just a few nights, because of the fresh herbs and zest, it is perfect for lamb, venison, kangaroo and beef.

Mediterranean herb rub

  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp pepper

Once again mix these all together, crushing the herbs a little with the back of a spoon. This rub is really nice if you add a large spoonful to a tablespoon of olive oil and then use as a wet rub. Store in the pantry for months, try this seasoning on fish, poultry or pork and on roast veggies.


These recipes are eatpress’ own – enjoy!

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