Saturday, January 16, 2010

Tribal Warrior Salt

I adapted this from another recipe that was only a blend of peppercorns,chile and salt. This is much better. Rub this into anything going on to a grill or BBQ

2 tablespoons black peppercorn
1-3 dried chile (to desired heat)
2 tablespoons good coarse salt or sea salt
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon mustard seed
1 teaspoon dried thyme or orgenao
2-3 whole allspice berries

--Toast everything in a pan on the stove for a minute or so.
--Grind it up in a coffee/spice grinder
--store in an airtight container
--use as a marinade, with oil, or as a dry rub, or hey, add to a curry.

This is really good mixed with a ginger paste, and rubbed into red meats. Or mixed into an onion paste (whole white onion in a food processsor) on chicken. If you have szechuan peppercorns be sure to use 1 teaspoon as well.


  1. Hi Diana... what a great idea for a blog/meeting place. Two of my favorite life pursuits: poetry and food. I look forward to dropping by often. -Warm regards, Ed

  2. Thanks Ed, and don't be afraid to drop off a poem here too!