<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jeff lowe:
Has anyone ever tried making rubs with cardoman, cinnamon, saffron, tumeric, fennel seeds, etc? All I ever see are the usual spices like paprika, black pepper, chili powder, etc. What are the basic parameters for making a good rub? Should there always be salt and sugar? Any help appreciated. <HR></BLOCKQUOTE>
Very late reply (I wasn't even a member yet when you posted):
Maybe you've found your answers by now but I use the spices you mentioned-and several other "exotics"--all the time in my rubs. Let me know if you're still interested.