While there appears to be lot’s of crossing over on cultural spices available. As soon as I see cinnamon, I think middle eastern, might be worth the search,.. , maybe not?
I used to use cinnamon and sugar on my buttered toast as a kid. I also use a tiny amount in my pork rub. It rounds out the paprika, ancho, cayenne. Cinnamon wants to be forward; a pinch or two goes a long way in my rub. Too much and it’s all I taste.
cinnamon, nutmeg, cloves, ginger are used in England for baking pies, breads, etc and roasting meats in the holiday season. They had to be imported from China, India, and the Middle East and came via the ancient trading routes across Eurasia called the Silk Road. :-)
Here is a pic from my cooking journal that provides a rib rub recipe that contains the ingredients you are looking for, except for the cinnamon. You could probably back out the nutmeg and cloves and add allspice instead.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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