1. Paprika, 2 tablespoons
What it does: Gives the blend its red color and a mild sweetness.
How to use it: Sweet paprika gives a clean flavor. Smoked paprika adds depth and works well on chicken and shrimp.
2. Garlic powder, 1 tablespoon
What it does: Adds a savory backbone.
How to use it: Use powder, not granules, so it blends evenly into the mix.
3. Onion powder, 1 tablespoon
What it does: Adds sweetness and savoriness.
How to use it: Pairs with the garlic to round out the base.
4. Salt, 2 teaspoons
What it does: Seasons the food.
How to use it: Start with this amount. If you will also salt the food separately, use less in the blend. Fine salt blends most evenly.
5. Black pepper, 2 teaspoons
What it does: Adds sharp, warm heat.
How to use it: Freshly ground pepper has more flavor.
6. Cayenne pepper, 1 to 2 teaspoons
What it does: Provides the heat.
How to use it: Use 1 teaspoon for a mild blend and 2 teaspoons for a hot one. You can always add more at the table.
7. Dried oregano and thyme, 2 teaspoons oregano and 1 teaspoon thyme
What it does: Add an herby, slightly earthy depth.
How to use it: Crush the dried herbs between your fingers before mixing to release their oils.
8. How to mix and use it
What it does: This makes a bit under half a cup.
How to use it: Stir everything together, store it in a small jar away from heat and light, and shake before using. Use about 1 to 2 teaspoons per pound of chicken, shrimp, fish or pork, rubbing it on before cooking. It is also good stirred into rice, dusted on fries or mixed into a little mayonnaise as a dip.
Recipes that use these tips
Try the blend on:
- 5 spicy rubs to mix at home: more blends to dust on.
- Air fryer shrimp: toss in the blend before cooking.
- Air fryer chicken thighs: rub on before air frying.
- Air fryer potatoes: dust on before cooking.