Pumpkin Pie Spice

Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Method:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Dry Spice Barbecue Rub

Ingredients:
½ cup of Chili Powder
2 Tbsp of Ground Cumin
2 Tbsp of Paprika
2 Tbsp of Dry Mustard Powder
2 Tbsp of Brown Sugar
1 Tbsp of Salt

Method:

1. Mix all the ingredients together & rub the spice mix all over the meat. 
2. To build more flavour let the meat rest for a few hours or even overnight then grill away!

Recipe from Michael Smith

Herbes de Provence

Ingredients:
1 Tbsp thyme
1 Tbsp chervil
1 Tbsp rosemary
1 Tbsp summer savory
1 tsp lavender
1 tsp tarragon
1 tsp marjoram
½ tsp oregano
½ tsp mint
2 powdered or chopped bay leaves

Method:
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.

The Cliff House Spice Blend

Blend the following, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

• 4 tspn oregano, 
• 4 tspn dried parsley, 
• 2 tspn marjoram, 
• 2 tspn dill, 
• 4 tspn thyme, 
• 4 tspn basil, 
• 1 tspn sage, 
• 4 tspn rosemary, 
• 2 tspn tarragon, 
• 1 Tbsp all-purpose flour. 

Old Bay Seasoning

1 Tbsp ground bay leaves
2½ tsp celery salt
1½ tsp dry mustard
1 tsp ground black pepper
½ tsp ground white pepper
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice
½ tsp ground ginger
1 tsp paprika
¼ tsp crushed red pepper flakes
¼ tsp ground mace
¼ tsp ground cardamom

Combine all ingredients. Store in airtight container in cool place. Use with seafood or chicken.