This simple combo of spices highlighting sweet and hot paprika packs immense flavor into food without too much heat. It's delicious sprinkled on pork, chicken, seafood, or even tofu.
It's both salt-free and sugar-free, so you can enjoy it if you are on a sodium-restricted diet. Of course, you can always add salt to taste!
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Ingredients
- Hungarian Paprika
- Garlic Granules
- Black Pepper
- Oregano
- Thyme
- Smoked Paprika
Hungarian Paprika (affiliate link) is sometimes called "sweet" paprika and is made from sweet red bell peppers. It tastes best when it's fresh, especially if you can source the authentic spice made in Hungary!
Coarse black pepper (affiliate link) is preferable to finely ground. Crack some whole black peppercorns by placing them in a plastic bag and pounding with a meat mallet. You could always use a spice grinder (affiliate link), too!
Smoked paprika has a nice warmth but isn't usually too spicy. It's easier to find in stores than it used to be. I bought my last jar at Target!
Jars for storage
If you have some empty spice jars that have been washed, these are ideal. A 2-ounce container size is just right.
You may, however, want to use a small funnel (affiliate link) to pour your blend into the jar if the mouth is narrow.
Other spice blends you might like...
If you are fond of flavors from the Middle East, try this Chermoula Spice Blend from North Africa. It's a gutsy mix that is perfect on salmon.
It doesn't get any easier than this Homemade Chicken Taco Seasoning Mix. It's ideal for slow cooker pulled chicken taco meat. Hello Taco Tuesday!!!
Paprika Plus Dry Spice Rub
Equipment
- Small jar or other container
Ingredients
- 2 teaspoons sweet paprika
- 2 teaspoons garlic granules
- 1½ teaspoons black pepper, coarsely ground
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon smoked paprika, optional
Instructions
- Wash hands thoroughly, lathering with soap, and rinsing under running water before handling spice bottles.
- Combine all spices in a small jar with a lid and shake well.
- Use 1½ to 2 teaspoons per pound of meat, poultry, or seafood.
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