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Tuscan Spice Rub

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8857
Energy (kCal)140.342
Carbohydrates (g)29.4576
Total fats (g)1.6327
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl. | 2. Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    basil 6 tablespoons dried 3.657 0.4214 0.5008 0.1018
    garlic powder 3 tablespoons 96.321 21.1644 4.816 0.2124
    salt 3 tablespoons coarse - - - -
    rosemary 2 tablespoons dried 4.454 0.7038 0.1125 0.1992
    oregano 2 tablespoons dried 15.9 4.1352 0.54 0.2568

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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