Three Spices Rubs

From issue #2.
Photography by Photography by Becky Nunes.
Three Spices Rubs

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.


Indian spice rub

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

Juniper and herb rub

6 tablespoons juniper berries
2 tablespoons dried rosemary
3 teaspoons dried thyme
11⁄2 teaspoons ground allspice
3 teaspoons sea salt
3 teaspoons brown sugar

Moroccan spice rub

3 tablespoons coriander seeds
3 tablespoons cumin seeds
3 tablespoons black peppercorns
3 tablespoons paprika
1 tablespoon cinnamon


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

Juniper and herb rub : Grind together the juniper berries, rosemary and thyme. Combine together with the remaining ingredients.
Makes approximately 3⁄4 cup

Moroccan spice rub : In a small skillet toast the coriander, cumin and peppercorns individually until fragrant. Combine with the paprika and cinnamon and grind in a spice grinder until finely ground. Makes approximately 1 cup