Give your grilling an extra kick when you use this easy-to-make rub with a taste of the American Southwest.
Tag: Spice Blends
Southwestern Dry Rub
Sazón
(Puerto Rican seasoning salt)
Sazón means “seasoning” in Spanish. In Puerto Rico, it also refers to a seasoned salt that is widely used in Boricua cooking.
Harissa
(North African peppers and spice paste)
Harissa is a common spice paste seasoning in the Maghreb of Northern Africa, especially in Tunisia. It is used to add flavor to couscous, pasta, sandwiches and soups.
Garam Masala
(Indian spice blend)
Garam masala, Hindi for "warm spice mixture," is a slightly sweet and aromatic spice blend that is used mostly in northern India to season meat and poultry dishes.
Cajun and Creole Seasoning
(American Louisiana herb and spice blend)
Whether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use it to boost the flavor of everything from soups, stews, rice and beans to fish, chicken and gumbo.
Berberé
(Ethiopian red pepper spice paste)
Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you can.
Baharat
(Middle Eastern spice blend)
Baharat is a flavorful spice blend used to season dishes throughout a crescent-shaped region of the Middle East stretching from Lebanon through Iraq and on to the Yemeni coast.
Zaatar
(Middle Eastern spice blend)
Homemade spice mixtures have flavored the food of the Middle East for millenia. Foremost among these is the blend called zaatar, a mix of local herbs, sumac berries and sesame seeds.
Recado Rojo
(Mexican Yucatecan achiote spice paste)
Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common.
Ras el Hanout
(Moroccan spice blend)
Arabic for "top of the shop, "ras el hanout is a spice blend, similar to Indian curry, used in Moroccan cuisine. Each spice merchant takes special pride in his own version.