Paprika Rub

It can be sweet or hot, but Hungarian paprika is thought to be the best. Regular paprika can be used instead.

Yield: 3 tablespoons.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.5g
  • Carbohydrate: 2.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 197mg
  • Calcium: 0.0mg

Ingredients

  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 large cloves garlic, minced
  • 1 teaspoon olive oil

Preparation

  1. Combine dried herbs, spices, garlic, and olive oil in a small bowl; stir well. Rub mixture onto chicken, beef, or pork before cooking.
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