Cardamom Rub (Poultry
Seasoning)
B H & G (India)
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed -- ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger -- optional
Ginger, fresh or dried? Dried ground ginger tends to be milder, more suitable
for baked goods. If you want the fiery taste of ginger, the ginger must be
fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2 teaspoon ground
ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above recipe
makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables, fruit
salads and, occasionally, for rice.
Example:
Rub or dust on chicken (skin on) or Cornish hens and bake (375F/190C) on a rack
until crispy (about 1 hour or more). Serve with saffron rice, garnish with
orange slices and fresh chopped parsley. Fresh peas (snaps or shelled) round out
the menu.