On 2014-10-16 20:02:25 +0000, Becca EmaNymton said:

> On 10/15/2014 3:47 PM, Oregonian Haruspex wrote:
>> On 2014-10-15 20:32:27 +0000, sf said:
>>
>>> As with everything else, there are regional variations and they vary
>>> from town to town, family to family. I'm currently trying to figure
>>> out the components I want to use in the Harissa I plan to make for
>>> myself now that my stash of commercial is almost gone.
>>
>> Any time I make something like this, I usually create several test
>> batches with varying components before I decide what to include in the
>> final blend. Even then I usually only make a small jar of any spice
>> blend, and reserve the rest of the spices unmixed. I have a lot of Ball
>> jars hanging around with spices in them but spices don't go bad as long
>> as they are stored in an airtight container and away from sunlight.
>
> This is one of my favorite spice mixes. I sprinkle this on chicken,
> pork, beef, fish. When I make tacos, I add 1 teaspoon Soul Seasoning,
> some chile powder and cumin.
>
> Soul Seasoning
>
> 2 tablespoons salt
> 2 tablespoons black pepper, ground
> 1 tablespoon cayenne pepper
> 1 tablespoon paprika
> 1 tablespoon onion powder
> 1 teaspoon garlic powder
>
> Blend spices together. Store in spice jar or air tight container.
>
> Becca

This is almost exactly the rub that I put on chickens for the BBQ!