Spice it up! Pfft who said healthy food was bland!

Herbs and spices are a great way to add flavour to your meals. With a few simple additions you can totally alter the flavour, appearance and texture of a dish night after night. You never have to eat the same boring old meat again, isnt that exciting! Not to mention many spices are full of antioxidants, phytochemicals and volitile oils that are great for your health. Truth be told, you can just buy a spice mix and thats ok too, but the flavour is always better when you make them yourself. Try these delicious herb and spice mixes from all over the globe.

Image from 123rf.com

Moroccan Rub

From Pete Evans, author of My Grill: Outdoor Cooking Australian Style

Great on: Fish, chicken, beef

1 Tbsp ground cumin
1 Tbsp paprika
1 tsp onion powder
2 tsp turmeric
Pinch of cayenne pepper
Pinch of garlic powder
1 Tbsp dried parsley
2 tsp dried coriander
Pinch of salt
Pinch of pepper

Mix all ingredients and store in a cool, dark place. Use within three months.

  

Pacific Rim Rub

http://recipes.howstuffworks.com/tools-and-techniques/5-grilling-spice-rub-combinations1.htm

The Pacific Rim arcs from Hawaii to Indonesia, and the flavors are as diverse as the cultures. This rub concentrates the main sensations of heat from spices and the sweetness of citrus fruit. If fresh lemons are easier to come by than the dried peel the recipe calls for, mix and store the rest of the ingredients. Then grate or shred fresh peel over the meat before patting in the rub. You can also use orange peel. Add fruit juice or soy sauce to make a wet rub.

1/4 cup sugar (you can substitute stevia to taste, or use coconut sugar. Alternatively, make it a wet rub with honey)

1 T. dried lemon peel

1 tsp. ginger

1 tsp. turmeric

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground black pepper

Smoky Paprika Rub

From Emeril Lagasse, author of Emeril at the Grill

Great on: steak

Photo by Mike Johnson, thebusybrain.com

3 Tbsp hot pimenton (smoked Spanish paprika)
3 Tbsp salt
4 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp freshly ground white pepper
1 ½ tsp freshly ground black pepper
¼ tsp dried thyme
¼ tsp dried oregano

Mix all ingredients and store in a cool, dark place. Use within three months.
 
Egyptian Dukkah

http://www.sbs.com.au/food/recipe/609/Dukkah

Morris Mansour shared this dukkah recipe with Food Safari's Maeve O'Meara.
Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh Egyptian bread first into olive oil and then into the nut mixture but it also serves as a versatile seasoning in Egyptian cooking.

image from leaveroomforfood.com

 ¾ cup sesame seeds
½ cup pine nuts
½ cup coriander seeds
½ tsp ground cumin
½ tsp salt
½ tsp chilli powder
½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)

1. In a large frying pan combine pine nuts and coriander seeds over medium-high heat.
2. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
3. Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.
4. Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.

 

Jamaican jerk rub

http://www.food.com/recipe/jamaican-jerk-rub-29317

1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions:

1 Mix together all spices thoroughly and store in an airtight container.
2 To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
3 This recipe should do about 3 pounds of meat.

Italian herb rub

http://www.davidlebovitz.com/2006/08/my-stash-1/

1 large bunch sage
½ bunch rosemary
8 small garlic cloves
tbs course salt

Directions

1.      Pick leaves off sage and rosemary.

2.      finely chop all ingredients

3.      spread the chopped mixture on a baking sheet and let it dry for about three days. Hint: Don’t keep it near an open window where their might be a breeze.

4.      Once dry, store your herb in a tighly-sealed in a jar

Great on poultry, fish and meat

Chinese 5 spice mix

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground

Directions:

1 Mix the spices together and store in an airtight jar.