Fall is the time to fill up the spice cabinet, just before the holiday baking season. Ordering spices in bulk from a spice dealer will give you a great price and the best quality. This will make a huge difference in your holiday baking.
We transferred some of each of the spices to these spice jars we found on Amazon. They were just the right size for our kitchen spice rack, and the set was inexpensive and even came with labels. The leftover spices are stored in jars in the pantry. So we were ready for the holiday baking and also more organized.
Then we made spice rubs as Christmas gifts with some of the spices. The recipes for spice rubs were inspired by recipes from Tom Douglas, a chef and restaurateur in Seattle Washington. The rub is dry, so it doesn’t perish quickly and it can be taken on a plane in a carry on, so it makes an ideal Christmas gift. We found tins for sale online that were just the right size. So in one day we were ready for baking, organized, and had some of our Christmas shopping done. Not bad for an afternoon.
The Asian spices came from The Mala Market, which is where we find the best Asian cooking products. I personally love that their shipments come wrapped in red tissue like a personal gift. The other spices were ordered from World Spice Merchants. They carry a huge variety of top quality spices, in a variety of sizes, so browsing their online catalog has become the traditional start to our holiday season.
Ingredients
- 3 tablespoons cumin seeds
- 3 tablespoons coriander seeds
- 6 tablespoons Wholesome brown sugar
- 3 tablespoons paprika
- 6 tablespoons Diamond Crystal kosher salt
- 1 tablespoons ancho chili powder
- 2 tablespoons black pepper
- 1 tablespoons cayenne pepper
Instructions
- Toast the cumin and coriander seeds in a dry saucepan until fragrant. Grind in a spice grinder and mix with the rest of the ingredients. Can be stored at room temperature for a month.
- Use about a tablespoon of the rub per pound of pork. Rub the spice rub into the meat, Cover and refrigerate overnight.
- Cook the pork as intended, without removing the rub.
Sprinkle the rub onto meat before grilling or Barbecuing.
If the dry rub contains enough salt it is accomplishing the same thing as the marinade without the water.