2 Reviews of Indian Spice Rub

From: Rinshinomori

On Oct 28, 2008

After seeing the gorgeous photo by JustJanS I had to make this spice rub and so glad I did. I sprinkled on some salmon filets and sliced sea scallops and kept in refrigerator for several hours so that taste can permeate more. Then, I just quickly pan grilled on stove top with bit of olive oil and they were super! Thank you Sonya for posting this wonderful recipe.

From: JustJanS

On Oct 25, 2008

I just made this for the Asian Forum's Tempted by Turmeric October thread. It was fast to make and I had all ingredients on hand so I have given it four stars. I think I'll review it again when I have actually cooked with it as tasted off my finger, it seems just a bit sweet (wasn't sure if the brown sugar was loosly or tightly packed so sort of went for the middle) and a bit too salty. I had rock salt on hand and reduced that to 2 1/2 tablespoons as I think it packs in a bit tighter than flaked does.