Tuscan Spice Rub
From EatingWell: 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.
- 1 tablespoon fennel seeds
- 6 tablespoons dried basil
- 3 tablespoons garlic powder
- 3 tablespoons coarse salt
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
- 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.
Per teaspoon: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.
Exchanges: free food
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- Type of Dish
- Sauce/Condiment, marinade/rub
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- November/December 2008