Prep 15 mins
Cook 5 mins
This recipe has been such a staple in my kitchen that I think of it as one would with salt and pepper. I use to use it exclusively on meats, but now that I rarely eat meat, I thought I would try on other things...and it was wonderful. The original recipe came from a writer with the first name of Francine..so long ago that I forgot the last name.
- 2 tablespoons ground ginger
- 3 tablespoons dried oregano
- 1 tablespoon ground cloves
- 4 tablespoons onion powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon chili powder (may use more)
- 1 1⁄2-2 teaspoons nutmeg, fresh grated
- 2 tablespoons dried sage, finely crushed
- 1 teaspoon dried thyme, finely crushed
- 1 teaspoon sea salt (optional)
- 1⁄2 teaspoon black pepper, finely ground (optional)
- Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic.
- Shake or stir well. Store in cool area. Do Not Refrigerate!
- This tends to settle, so stir well before using.
- I love using this when I'm saute onions for the base of a soup or stew -- just about any kind except lamb.
- It also makes a different rub for chicken.
i feel so honored to be the first one to rate this recipe.as i was mixing this together,the smell of the different spices and herbs were enticing me like you wouldn't believe.i didn't have the ground cloves,so i took some whole cloves and put some of them in a little plastic bag and pulverized them with my meat mallet,and continued with the rest of the recipe from there.i didn't add the salt since i have high blood pressure,but i will tell you,you won't miss the salt at all.i added about a tablespoon of the seasoning and added it to 1/2 a pound of ground beef.and i made two patties out of this it was just so flavorful.thank you so much for poting this great seasoning.