Emeril's Essence (Creole Seasoning)

Ingredients:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup

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Rub

Great on baby back ribs and beef brisket.

Ingredients:
2 T kosher salt
1 T ground Tellicherry pepper
1/4 cup pure ground New Mexico red chile (such as Dixon)
3 T granulated garlic
1 cup sweet red paprika
1/4 cup light brown sugar
1 T ground cumin
1/4 cup dried oregano leaves

Combine the salt, pepper, red chile, garlic, paprika, brown sugar, cumin and oregano in a bowl and mash together.

Store in a glass jar at cool-room temperature.

Yields about 2 cups

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Fennel Spice Rub

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Makes approximately 1 1/2 cups.

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Korintje Cinnamon

When the recipe absolutely, positively calls for the best:

When the bark of cinnamon trees on the Indonesian island of Sumatra is ground, you get the real deal: cinnamon that smells like you're five years old all over again. Ideal for baking, bringing a fantastically flavored sweetness to cakes, cookies, crumbles and compote.

At Zingerman's.

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