Eleven-Spice Tea Rub
(submitted by Tea Magazine)
by Cynthia Gold
Try this spice rub on chicken, pork, beef, and game for grilling or roasting. It can also be added to braising liquids, soups, chutneys, or even ketchup for an easy burger sauce.
Grind the tea using a spice grinder or a mortar and pestle. The spice blend will retain its flavor for up to two months, kept at room temperature in an airtight container.
- Makes 3/4 cup
- 5 tbs finely ground full-bodied Teatulia black tea leaves (such as Chinese congou, low-grown Ceylon or Nilgiri)
- 1/4 cup (packed) light brown sugar
- 2 tsp ground cinnamon
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground red pepper flakes or ground Szechuan peppercorns
- 1/2 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1/2 tsp ground star anise or anise seed
- 1/2 tsp ground cloves
- 1/2 tsp ground fennel seed
- 1/2 tsp ground ginger
- 1/2 tsp ground mace
Combine all ingredients in a medium bowl, mixing well until thoroughly combined.