Tuscan Spice Rub

From EatingWell: November/December 2008 — Subscribe Now!

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.

About 1 cup

Active Time: 5 minutes

Total Time: 5 minutes

Nutrition Profile

Ingredients

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

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.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition

Per teaspoon: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.

Exchanges: free food