This is a versatile combination that is handy to keep available in your cabinet. It is very nice rubbed on chicken, pork, beef and game for grilling or roasting. It can also be used as a spice blend added to braising liquids, chutneys, you name it.
5 T finely ground Majani black tea
1/4 Cup Brown Sugar
2 t ground cinnamon
1 t curry powder
1 t ground cumin
1 t crushed red pepper flakes or crushed Szechwan peppercorns
1/2 t cayenne pepper
1 t freshly ground black pepper
1/2 t ground star anise or anise seed
1/2 t ground clove
1/2 t crushed fennel seed
1/2 t ground ginger
1/2 t ground mace
Combine all ingredients, mix well until homogeneous. Store in tightly sealed jar or tin at room temperature.
Recipe by Cynthia Gold – Tea Sommelier at L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.