Clay's Kitchen : Spice, Seasoning and Rub Recipes

Spice, Seasoning and Rub Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Recipe from: Adapted from The Soul of a New Cuisine by Marcus Samuelsson

Chef Samuelsson uses this simplified version of the classic Ethiopian spice mixture in a variety of ways in his book. We love it as a hot, spicy rub for any type of roasted or grilled meat, especially lamb.

1 teaspoon fenugreek seeds
½ cup ground dried serrano chiles or other ground dried chiles
½ cup paprika
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon ground cardamom
1 teaspoon nutmeg
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon allspice

Finely grind fenugreek seeds with a mortar and pestle or spice grinder. Stir together remaining ingredients in a small bowl until well combined. This mixture can be stored in an airtight container for up to 3 months.

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