Thai Spice Blend
This may seem like a lot of strong spices here, but remember, this is Thai and the flavors are meant to be robust!
Ingredients
- 1/4 cup Dried Thai or Italian Basil
- 2 tbsp brown sugar
- 2 tsp garlic powder
- 1 1/2 tsp Onion Powder
- 1 tbsp Dry Ginger
- 2 tbsp Lime and/or Lemon Zest, Dried Substitute 1 tsp or more to taste of Citric Acid powder
- 1 tsp Ground coriander Substitute dried Cilantro, up to 2 tbsp if you like.
- 1 tbsp Gochugaru Chili Flakes depends on how spicy you want it, or sub red chili flakes
- 1 tsp White pepper
- 2 tsp Kosher Salt I use coarse salt, sea salt will work too.
- 1 1/2 tsp Cumin seed or use ground cumin
- 1 tsp Anise Seed optional, but it gives an Asian flair to the mix
- 2 tbsp Coconut Milk Powder optional
Instructions
Dry your herbs
- Wash and dry your herbs. Follow directions below.
Toast your spices
- heat a dry skillet over medium low heat. Add spices, cook and stir until they just start to smoke and become fragrant. Don't leave them, if you burn them, throw them out and start over in a clean skillet. Pour onto a plate to cool, then grind in a coffee grinder.
Mix your blend
- Add all ingredients to a small bowl. Mix well and store in a glass jar away from direct light. If using coconut milk, the mixture may settle and get clumpy. Just stir before use. Use as a dry rub on chicken wings, ribs, or mix into ground meat with finely chopped green onion and sweet or hot peppers for a delicious new burger! Enjoy!
Notes
To dry herbs and citrus zest: Spread out on a sheet pan lined with parchment paper or foil. Put in low oven, 200F for 1-3 hours, stirring occasionally until dried out. Alternately, if you have a nice warm sunny day, you can put it outside in the sun covered with a layer of cheese cloth (to keep the bugs off) and let it dry naturally. I've also left it overnight in a warm oven. Just heat the oven to 300F and add the herbs or zest. Shut off oven and let sit overnight. This is kind of a waiting process, if it's not dry, turn on oven to 200F and keep an eye on it until dry, stirring occasionally. For more information, see How to Dry Herbs for Winter.