Best Tuscan Spice Rub Recipes

Tuscan Spice Rub image

Provided by Halliy

Categories European

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

Steps:

Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition Facts : Calories 183.4, Fat 2.9, SaturatedFat 0.9, Sodium 20966.3, Carbohydrate 38.6, Fiber 15, Sugar 1.2, Protein 9.5

TUSCAN SPICE RUB image

Yield 1 jar

Number Of Ingredients 7

1 clean, wide-mouthed, pint-size canning jar
1 Tbsp. fennel seeds
6 Tbsp. dried basil
3 Tbsp. garlic powder
3 Tbsp. coarse salt*
2 Tbsp. dried rosemary
2 Tbsp. dried oregano

Steps:

1.Grind fennel seeds in a spice grinder (or use a mortar and pestle) until coarsely ground. 2.Combine with dried basil, garlic powder and coarse salt.* 3.Add dried rosemary and dried oregano. 4.Pour into canning jar and decorate with a string of raffia the color of a Tuscan sunset! Uses: Great as a rub on boneless, skinless chicken thighs, salmon or lamb chops. *For a low-sodium diet, reduce or omit salt.