Mediterranean Dry Rub

Herbaceous, savory and citrusy.

A herb-led Mediterranean rub works best when the aromatics have oil or moisture to carry them. The flavor can be bright without being strongly acidic. Add fresh citrus at serving only if needed and keep the coating thin enough to avoid scorching the garlic.

Chicken, fish, shellfish, pork chops, tofu, tempeh, couscous, Greek salads, potatoes, cauliflower, broccoli, carrots, summer squash, marinades, dressings and sauces.

1 teaspoon per pound of food.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss zucchini chunks with olive oil and 1 teaspoon rub per pound. Roast at 425°F until tender with browned edges. Serve with white beans and tomato, finishing with lemon juice after tasting.

Garlic, thyme, black pepper, rosemary, lemon, oregano, basil, sage.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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