Indian spice rub

From issue #2.
Photography by Photography by Becky Nunes.

Spice rubs are a great alternative to marinades for many cuts of meat and for vegetables too. Rub the Moroccan and Indian flavours onto chicken or lamb before grilling, toss them with sliced eggplant, red capsicum, tomatoes and red onions, and a little oil before roasting in the oven. Or add either one to a fresh tomato sauce. Use the Juniper and Herb rub with any cut of pork or venison, and with game birds, such as quail and duck. Store the rubs in tightly sealed jars or place in a cellophane bag inside a tin or box.


4 tablespoons fennel seeds
4 tablespoons ground cumin
4 teaspoons ground cardamom
4 teaspoons ground coriander
4 teaspoons dry mustard
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 tablespoons brown sugar


Grind the fennel seeds in a spice grinder and combine with the remaining ingredients. Makes approximately 1 cup