2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons dry thyme leaves, crushed
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper
In a jar with a tight fitting lid, shake together all ingredients.
Store tightly covered at room temperature.
This seasoning is technically called a "rub", or a mixture of spices and herbs that act like a "dry" marinade. Store in a jar and use for coating pork chops, ribs, tenderloin or kabobs.
Recipe makes about 1/2 cup.
Thyme is the dominant herb in this recipe. Thyme tastes delicately green with a faint clove aftertaste, It ranks as one of the fines herbes (a combination of herbs that forms a mainstay of Mediterranean cuisine) of French cuisine. Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines.
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