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Wolfgang Puck uses brown sugar, onion & garlic powder, thyme & oregano, paprika and coriander in his pork rub with, of course salt and pepper. Dave DeWitt, in the Chile Pepper Cookbook, uses a LOT of garlic and cumin, cinnamon, ground coriander and caraway, in his Harissa Rub. Moroccan rubs usually call for ground cumin, coriander, cinnamon, allspice, cloves, chili powder, papricka, and cayenne.
Cajun spice is a category unto itself, as is Cajun cooking. Paul Prudhomme is this cook's guide to all things Cajun. Almost always, his rub or spice recipes call for red, white, & black pepper, bay leaves, and thyme and/or oregano.
The Spicehouse.com recipe for Cajun spice contains Hungarian paprika, salt, ground celery seed, garlic powder, Italian herbs, onion, cumin, Tellicherry black pepper, sugar, hot pepper, curry powder, turmeric, dill, mace and cardamom. (Extra Hot has additional cayenne and jalapeno powder.
The editor's preference for a standard rub is equal parts of the peppers and thyme and bay leaves to taste.
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