Tuscan Spice Rub

1 Review
From: EatingWell Magazine November/December 2008

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 1 tablespoon fennel seeds
  • 6 tablespoons dried basil
  • 3 tablespoons garlic powder
  • 3 tablespoons coarse salt
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried oregano

Preparation

  • Active

  • Ready In

  1. 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 information

  • Serving size: 1 teaspoon
  • Per serving: 5 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 13 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 1 mg iron; 211 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

May 29, 2010
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By: EatingWell User
We made this with 2/3 of the salt it calls for, although we didn't use coarse salt. We will make again, but with 1/3 of the salt. But LOVED it. It reminds us of a Tuscan pork roast we have, that we also love.