Dry Rub Recipe With Nutmeg@ Reward Me

Spice Route: Nostalgic nutmeg

Gentle but powerful, nutmeg adds home-cooked flavour and aroma to dishes in which it is used

Nutmeg (Myristica fragrans) is native to the Moluccas (Spice Islands) and can grow to more than 22 m tall in moist, tropical areas with minimum temperatures never dipping below 12 °C.

Roast spice rub

Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes


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Roast spice rub


  • 5 ml ground nutmeg
  • 5 ml ground cinnamon
  • 5 ml ground coriander
  • 5 ml whole coriander
  • 2 ml ground cumin
  • 15 ml brown sugar
  • 2 ml peri-peri powder
  • 10 ml fresh thyme
  1. Dry-fry the nutmeg, cinnamon, ground coriander, whole coriander and cumin in a frying pan for 3-5 minutes until the spices are aromatic. Allow to cool for a few minutes.
  2. Add the brown sugar, peri-peri powder and thyme and mix together well.
  3. This rub is used on joints of meat such as lamb, pork, beef and venison. Rub the joint liberally with oil and rub the spice mixture over the joint, using 15 ml per 500 g of meat.
Did you know? Two spices come from the same tree: Nutmeg is the seed and mace is the red, waxy seed covering.

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