- Buy mid-grade spices and dried herbs for daily use, because the ingredients are cleaner and flavors are richer than the cheaper versions.
- Use your herbs and spices until they no longer flavor your food as strongly as you’d like. For whole spices, that may be as long as 4 or 5 years. Dried herbs will keep for 1 or 2 years and ground spices may last 2 or 3.
- Once you find a spice blend you like and find yourself using often, make a batch of a couple of servings and put it in a small jar to save time.
- 1/2 C brown sugar*
- 1/2 C kosher salt
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 2 tsp cracked black pepper
- 2 tsp dry mustard powder
- 1 tsp ground cinnamon
- 1 tsp onion powder
- 1 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- Combine all spices in a mason jar.
- With an airtight lid, may last up to 2 years. Use on pork, salmon, or poultry, preferably. From your roast turkey to grilled salmon, it's super versatile!
*if you sub for other granulated sugar, such as palm or raw organic cane we suggest adding a little molasses when applying the rub to add back in the nutrients, depth of flavor, and tackiness it adds from the brown sugar.
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