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Mastering Dry Rubs and Seasonings: A Culinary Guide

Signature Herb & Spice Seasoning Paste

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12

Ingredients
  

  • 1 tbsp Black peppercorns
  • 1 tbsp Mixed peppercorns
  • 2 whole Star anise Whole pods
  • 2 whole Dried red chilies Stems removed
  • 2 tbsp Red chili powder
  • 2 tbsp Dried green herbs Such as oregano or marjoram
  • 3 tbsp Sea salt Coarse
  • 1 tbsp Ground spices Such as cumin or coriander
  • 1 tbsp Dried thyme
  • 1/4 cup Fresh basil Packed leaves
  • 2 sprigs Fresh rosemary Leaves removed from stems
  • 4 whole Garlic cloves Peeled
  • 1 tbsp Lemon zest
  • 1 whole Lavender sprig Edible flowers only
  • 1/4 cup Fresh parsley Packed leaves

Instructions
 

  • Place the black peppercorns, mixed peppercorns, star anise, and dried red chilies into a dry skillet.
  • Toast over medium heat for 3 to 5 minutes, shaking the pan frequently, until the spices are highly fragrant. Remove from heat and let cool.
  • Grind the toasted spices into a fine powder using a spice grinder or a mortar and pestle.
  • In a bowl, mix the freshly ground spices with the red chili powder, dried green herbs, sea salt, ground spices, and dried thyme.
  • Transfer the dry spice mixture into a food processor. Add the fresh basil, fresh rosemary leaves, garlic cloves, lemon zest, lavender flowers, and fresh parsley.
  • Pulse until the mixture forms a coarse, damp paste. Apply immediately as a seasoning rub to meats or vegetables.