“Passage to India” Dry Rub

Enjoy this contemporary, robust take on an Indian flavour profile. Tablespoon measures yield a little more than a cup.

This rub goes great with chicken, shrimp, salmon, sweet potatoes, or even a light dusting to liven up some kettle-cooked potato chips.

• 2 parts New Roots Herbal Fermented Turmeric
• 2 parts curry powder
• 2 parts ground cumin
• 2 parts mustard powder
• 2 parts paprika
• 2 parts onion powder
• 2 parts garlic powder
• 1 part New Roots Herbal Fermented Ginger
• 1 part cayenne
• 1 part chili powder
• 1 part Himalayan sea salt