As I was scanning the WordPress “recipes” tag I ran across a Bavarian Essence recipe. This combination of spices was an attempt to replicate the chickens produced by Bavarian beer gardens. I, of course, can’t leave well enough alone, so I will be adding my own tweaks.
Karl’s Bavarian Essence Pork Rub
½ tsp. black pepper corns
½ tsp. caraway seeds
½ tsp. coriander seeds
½ tsp. cumin seeds
½ tsp. fennel seeds
1½ Tbs. Hungarian paprika
½ Tbs. Smoked paprika
1 tsp. Kosher salt
1 tsp. onion power
½ tsp. dried sage
¼ tsp. dried rosemary
6 cloves garlic, crushed to paste
1 tsp. brown sugar
3 Tbs. canola oil
1. Place the black pepper corns, caraway seeds, coriander seeds, cumin seeds, and fennel seeds into a small skillet and toast them over medium high heat for three minutes, until fragrant.
2. Cool the seeds and put them into an electric spice grinder and add the paprikas, salt, onion power, sage, and rosemary. Grind to a fine powder.
Tip: If you do not have a spice grinder you may use a mortar and pestle. If you grind a lot of spices, a dedicated coffee grinder is fairly cheap and save a lot of elbow grease.
4. Place the powdered spices into a small bowl and add the sugar, garlic paste and oil. Mix thoroughly.