Spice rub is any mixture of ground spices that’s made to be rubbed on raw meals earlier than the food is cooked. The food could be marinated within the spice rub for a while for the flavors to incorporate into the meals, or it may be cooked instantly after it is coated in the rub. The spice rub kinds a coating on the food. The spice rub might be left on or partially eliminated before cooking.

Rubs are usually applied as a powder, aka “dry”. Some “wet” rubs could have oil, water, or different liquid added to make a thick paste.

Ingredients
[edit]
The spices are normally coarsely ground. Totally different salts are sometimes used for his or her distinctive qualities, corresponding to Himalayan pink salt. The most straightforward rub is just coarsely floor black pepper as in steak au poivre. Fundamental dry rub or spice rub generally include brown sugar, paprika, black pepper, chili powder, garlic powder, onion powder along with salt. Other components may even be present relying upon the required flavor. [1] In addition to spices, salt and sugar may be added to the rub for taste and caramelization.

Spice rubs may also add ingredients resembling herbs, crushed garlic, or oil to make a paste. Much less frequent elements can include espresso beans.[2]

Foods
[edit]
Spice rubs are primarily used for preparing meats and fish. The exact mixture of spices that makes a superb rub for a particular meals varies from area to region and tradition to tradition. There are many various recipes for rubs, and most are focused toward a specific kind of food.

Cooking strategies
[edit]
Cooking with rubs is almost at all times carried out using the dry heat cooking methodology, the place nearly no water-based liquid is used. Baking and pan roasting are different dry-heat strategies. The preferred cooking methodology for food prepared utilizing a spice rub is grilling. Sautéing is another method, particularly if the spice rub includes flour or bread crumbs. When water is used for cooking, it is often after the food has already been partially cooked with the dry heat method.

See additionally
[edit]

Regional variations of barbecue

^ Deka, Dr. Suman Jyoti (26 July 2024). “Dry Rub: All the pieces It is advisable to Know!”. Laajawab Spices. Retrieved 26 July 2024.

^ Ozersky, Josh (2013-05-18). “The new Barbecue – WSJ”. On-line.wsj.com. Retrieved 2016-06-01.

Ideas: Making a dry spice rub-PBS

Culinary herbs and spices

Herbs

Angelica

Basil

Holy

Thai

Lemon

Bay leaf

Indian bay leaf (tejpat)

Boldo

Borage

Chervil

Chives

garlic / Chinese

Cicely

Coriander leaf / Cilantro

Bolivian

Vietnamese (rau răm)

Culantro

Cress

Curry leaf

Dill

Epazote

Hemp

Hoja santa

Houttuynia cordata (giấp cá)

Hyssop

Jimbu

Kinh gioi (Vietnamese balm)

Kkaennip

Lavender

Lemon balm

Lemon grass

Lemon myrtle

Lemon verbena

Limnophila aromatica (rice-paddy herb)

Lovage

Marjoram

Mint

Mugwort

Mitsuba

Oregano

Parsley

Perilla

Rosemary

Rue

Sage

Savory

Sanshō leaf

Sorrel

Tarragon

Thyme

Woodruff

Spices

Aonori

Ajwain

Alligator pepper

Allspice

Amchoor

Anise

Asafoetida

Black pepper

Brazilian pepper

Camphor

Caraway

Cardamom

Cassia

Celery powder

Celery seed

Charoli

Chenpi

Chili

Chili powder

Cayenne

Chipotle

Crushed pink pepper

Jalapeño

New Mexico

Tabasco

Cultivars

Cinnamon

Clove

Coriander seed

Cubeb

Cumin

Nigella sativa

Bunium persicum

Deulkkae

Dill / Dill seed

Fennel

Fenugreek

blue

Fingerroot

Galangal

higher

lesser

Garlic

Ginger

Aromatic ginger

Golpar

Grains of paradise

Grains of Selim

Horseradish

Japanese pricklyash

Juniper berry

Kokum

Korarima

Dried lime

Liquorice

Litsea cubeba

Lengthy pepper

Mango-ginger

Mastic

Mahleb

Mustard

black

brown

white

Nigella

Njangsa

Nutmeg

Onion powder

Paprika

Peruvian pepper

Pomegranate seed

Poppy seed

Radhuni

Rose

Saffron

Sarsaparilla

Sassafras

Sesame

Shiso

Sichuan pepper (huājiāo)

Star anise

Sumac

Tamarind

Tasmanian pepper

Tonka bean

Turmeric

Uzazi

Vanilla

Voatsiperifery

Wasabi

Yuzu zest

Zedoary

Zereshk

Zest

Blends

Adjika

Advieh

Baharat

Beau monde seasoning

Berbere

Bouquet garni

Buknu

Chaat masala

Chaunk

Cinnamon sugar

Crab boil

Curry powder

Doubanjiang

Douchi

Duqqa

Fines herbes

5-spice powder

Garam masala

Garlic powder

Garlic salt

Gochujang

Harissa

Hawaij

Herbes de Provence

Húng lìu

Idli podi

Italian seasoning

Jamaican jerk spice

Khmeli suneli

Lemon pepper

Mitmita

Blended spice

Montreal steak seasoning

Mulling spices

Outdated Bay Seasoning

Panch phoron

Persillade

Powder-douce

Pumpkin pie spice

Qâlat daqqa

Quatre épices

Ras el hanout

Recado rojo

Sharena sol

Shichimi

Tabil

Tajin

Tandoori masala

Thuna paha

Vadouvan

Yuzu koshō

Za’atar

Lists

Culinary

By region

Australian

Bangladeshi

Indian

Pakistani

Associated subjects

Chinese language herbology

Marination

Seasoning

Retrieved from “https://en.wikipedia.org/w/index.php?title=Spice_rub&oldid=1285307845″

Class:

Herb and spice mixtures

Articles needing further references from July 2014

This page was final edited on 12 April 2025, at 23:00 (UTC).

Spice rub