Asian Dry Rub

This mixture is inspired by Chinese five-spice, a staple in Chinese cooking that contains fennel seeds, cinnamon, star anise, cloves and Sichuan peppercorns. We added a few other zippy ingredients to make this one flavorful rub. Use the blend on pork, chicken, beef or shrimp.
By | December 28, 2015

Ingredients

  • 1 teaspoon fennel seed
  • 1 teaspoon Sichuan peppercorn
  • 5 star anise
  • 3 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cloves

Preparation

Toast fennel, Sichuan peppercorns and star anise in a hot, dry skillet until barely toasted and fragrant, about 1 minute. Transfer to a bowl to cool slightly, then pulse into a powder with a spice grinder or mortar and pestle. Transfer back to bowl and add brown sugar, salt, cinnamon, cardamom, cayenne, garlic powder, black pepper and cloves.

NOTE: If you can’t find Sichuan peppercorns, use equal parts tri-color peppercorn blend and coriander seed.

Ingredients

  • 1 teaspoon fennel seed
  • 1 teaspoon Sichuan peppercorn
  • 5 star anise
  • 3 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cloves
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