Cinnamon Free Herb Roasting Rub
Finding a spice blend that delivers serious depth without reaching for cinnamon is harder than it sounds — so many store-bought rubs sneak it in alongside other warm spices. This herb-forward blend leans on rosemary, thyme, oregano, and parsley as its backbone, then layers in turmeric, ginger, garlic powder, and onion powder for warmth and complexity that stands completely on its own. A hit of lemon zest keeps everything bright, while black pepper and optional cayenne add just enough edge to make it interesting. The result is a versatile rub that works beautifully on chicken, fish, pork, or roasted vegetables — basically anything you want to taste like it came from a really good kitchen. Mixing it takes about five minutes, and once it's sealed in a jar it stays potent for up to three months, so you can batch it ahead and have a reliable go-to ready whenever dinner needs a lift. Just press a tablespoon or two firmly onto the surface of whatever you're cooking and let the oven or grill do the rest.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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