Pescatarian Kansas City Spice Rub
Bold, warm, and just a little unexpected, this spice blend brings serious depth to whatever you decide to cook. The combination of coconut sugar and maple sugar creates a caramelized crust when heat hits it, while Ceylon cinnamon and turmeric add an earthy, slightly exotic backbone that sets it apart from anything you'd grab off a grocery store shelf. Ground ginger, garlic, and onion powder round things out with savory punch, and the dried thyme and oregano keep it grounded and herbaceous. It works beautifully on fish and seafood — think salmon fillets, shrimp skewers, or a whole roasted branzino — making it a natural fit for anyone who builds their meals around the sea. Just pat your protein dry, press the rub in firmly, and let the heat do the rest whether you're grilling, roasting, or smoking. A batch takes minutes to mix and keeps in a jar for up to three months, so you'll always have something ready to make weeknight dinners feel a little more special.
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Learn more →Ingredients
8 servings
- 2 tbsp coconut sugar
- 1 tbsp maple syrup granules sugar or maple sugar
- 2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground ceylon cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Instructions
- 1
Combine the coconut sugar, maple sugar, turmeric, ginger, Ceylon cinnamon, garlic powder, onion powder, salt, thyme, and oregano in a small bowl and whisk until evenly blended with no visible streaks of turmeric.
- 2
Transfer to an airtight jar and store at room temperature for up to 3 months.
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