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Asian Dry Rub

Photo: Lain Bagwell; Styling: Jan Gautro
Yield About 1/3 cup (serving size: 1 teaspoon)
Spicy meat skewers are popular street vendor fare in Asia. This potent rub approximates that flavor; it's best on dark-meat chicken, strong-flavored fish like salmon or sardines, or any cut of pork. Or sprinkle a little over thickly sliced tomatoes, set them over an unheated section of the grill, and allow them to smoke for a few minutes, just until well marked.

Ingredients

  • 4 teaspoons dried basil
  • 4 teaspoons dried mint
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground red pepper
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

Nutrition Information

  • calories 4
  • caloriesfromfat 23 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 0.7 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 296 mg
  • calcium 9 mg

How to Make It

  1. Combine all of the ingredients. Store in an airtight container for up to 2 weeks.