Money-Saving Homemade Spice Rubs

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Money-Saving Homemade Spice Rubs

Save Money in 2013 by Making your Own Spice Rubs at Home

One of the treats that I love to buy for myself at the grocery store are new flavour-combinations in the form of spice mixes. Once upon a time, I was an Epicure Selections rep and sold spices and spice blends to my galpals. The ES spices are awesome, but I soon realized that it was very easy to combine spices to create my own spice blends, and at the same time save money.

Here are four of my current favourites… Lemon-Garlic-Herb, Spicy Paprika, Chili and Curry Rub. Spice up your New Year with spices blended from things you probably already have in your cupboard right now!

These four homemade spice blends are super quick to make and store for months

These four homemade spice blends are super quick to make and store for months

Unlike the other three spice rubs in this series, this rub is best made and used right away as it contains oil and fresh ingredients.

Lemon-Garlic-Herb

(yields 4 tablespoons)

WET:

1 tablespoon Lemon Zest, finely grated

3 Garlic Cloves, minced

3 teaspoons Olive Oil

DRY:

1 tablespoon Tarragon, dried

4 Bay Leaves, dried

1 ½ teaspoons Sea Salt

¾ teaspoon Black Pepper

Place the dry ingredients into your spice grinder (or mortal and pestle) and grind into a fine dust. I love using my Braun Coffee Grinder, which we have devoted to my spice blend creations as we so rarely buy whole bean coffee.

In a small bowl, combine wet ingredients. Add dry ingredients and mix completely.

This zesty rub is ideal for leaner foods such as turkey or chicken breasts, and any flaky white fish such as halibut, cod, or snapper. Next time I’m definitely trying it on halibut!

I’ve used this rub in combination with a package of chunked up turkey breast meat in order to turn them into an easy low-cal turkey kebab meal.

This makes an easy marinade for Lemon Herb Turkey Kebabs

Just use 1 Tbsp. to make an easy marinade for Lemon Herb Turkey Kebabs

Spicy Paprika Rub

(yields 3 tablespoons)

½ teaspoon Allspice, ground

½ teaspoon Cayenne Pepper

1 teaspoon Cinnamon, ground

1 teaspoon Ginger*, ground

4 teaspoons Paprika

2 teaspoons Sea Salt

* If you only have fresh ginger, you will need quite a bit more than 1 teaspoon. Here’s a great article on the subject of ginger substitutions.

I love this rub on salmon! It’s a super, easy way to dress up a very healthy and good-for-you fish. It’s spicy combination would also work on fattier cuts of meat too, including: skirt/flank steak, pork loin, and whole chicken. NOTE: Smoked Paprika would also be very nice in this spice rub too.

But having lived in Vancouver for 13 years, my absolutely favourite salmon marinade is from a bottle. You can usually buy this in the seafood department of any Safeway.

Chili Rub

(yields 3+ tablespoons)

1 heaping tablespoon Chili Powder

2 teaspoons Cumin, ground

2 teaspoons Brown Sugar

1 teaspoon Oregano, dried

1 teaspoon Sea Salt

Mix all ingredients together in a small bowl. I like to transfer the mixture to a 125mL sealed jar for safe-keeping until I need it.

The brown sugar in this spice rub will caramelize on the meat while it cooks and provides a sweet glaze. Try this rub on whole chicken or turkey, pork tenderloin or chops, and most cuts of beef.

Curry Rub

(yields 3+ tablespoons)

4 teaspoons Curry Powder

1 ½ teaspoons Coriander, ground*

1 ½ teaspoons Sea Salt

1 teaspoon Ginger, ground

1 teaspoon Cumin, ground

½ teaspoon Black Pepper

½ teaspoon White Sugar

I’ve been told that this Indian-style rub is exceptional on lamb, however I do not cook lamb, so I like to use it on chicken which I pan fry in a bit of sesame oil and then add some coconut milk to make a nice, creamy sauce. It’s also great on shrimp.

* If using whole coriander seeds, simply pulse them first in your spice grinder until they become dust, then add other ingredients to complete the rub. Same goes for whole cumin seeds, if that is all you have.

What is your favourite Spice Blend/Rub recipe?
Please feel free to share it below in the Comments section.

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