Ingredients:

  • 4 Tbsp Smoked Paprika (divided for Vintner and Blitz)
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Granulated Onion
  • 2 Tbsp Coarse Kosher Salt (divided for Vintner and Blitz)
  • 1 Tbsp Light Brown Sugar, packed (Optional, for Vintner Rub)
  • 2 Tbsp plus 1 tsp Dried Oregano (divided for Vintner and Mediterranean, use Mediterranean type for Sun Blend)
  • 1 tsp Cracked Black Pepper
  • 2 Tbsp plus 1/2 tsp Ground Cumin (divided for Vintner and Blitz)
  • 1/4 tsp Cayenne Pepper
  • 1 Tbsp Dried Marjoram
  • 1 Tbsp Dried Basil
  • 1 tsp Dried Thyme
  • 1 tsp Flaky Sea Salt (for Mediterranean Sun Blend)
  • 1 tsp Dried Rosemary (crushed)
  • 1 1/2 tsp Garlic Powder (divided for Mediterranean and Blitz)
  • 1/2 tsp Lemon Zest Powder or Dried Lemon Peel
  • 3 Tbsp Chili Powder (Ancho or New Mexico, for Blitz Blend)
  • 1 Tbsp Dried Mexican Oregano
  • 1 tsp Onion Powder (for Blitz Blend)
  • 1 tsp Chipotle Powder

Instructions:

  1. Preparation Phase (General Best Practice): Gather and measure all ingredients precisely for the first blend. Ensure all ingredients are finely ground; if using dried rosemary, lightly crush it between your fingers to release the oils.
  2. Sift (Recommended): Pass all measured spices for one blend through a fine-mesh sieve into a clean mixing bowl. This prevents clumping and helps distribute finely and coarsely ground spices evenly.
  3. Mixing The Versatile Vintner Rub: In the first bowl, add the 2 Tbsp Smoked Paprika, Granulated Garlic, Granulated Onion, 1 Tbsp Kosher Salt, Brown Sugar (if using), 1 tsp Oregano, Pepper, 1/2 tsp Cumin, and Cayenne.
  4. Whisk Thoroughly: Whisk aggressively for 30–60 seconds until the Vintner mixture is uniform in colour and texture, ensuring the sugar is fully integrated. Transfer to an airtight jar, seal, label, and set aside.
  5. Mixing The Mediterranean Sun Blend: In the second bowl, combine the 2 Tbsp Oregano, Marjoram, Basil, Thyme, Flaky Sea Salt, crushed Rosemary, 1/2 tsp Garlic Powder, and Lemon Zest Powder.
  6. Hand Mix: Gently stir or lightly whisk the Mediterranean blend, ensuring the zest and salt are distributed evenly among the bulkier dried herbs. Transfer to an airtight jar, seal, label, and set aside.
  7. Mixing The South-of-the-Border Blitz: In the third bowl, mix the Chili Powder, 2 Tbsp Cumin, 1 Tbsp Smoked Paprika, 1 Tbsp Kosher Salt, Mexican Oregano, 1 tsp Garlic Powder, Onion Powder, and Chipotle Powder.
  8. Whisk Vigorously: Whisk the Blitz blend for at least 1 minute to prevent stratification. Transfer the Blitz Blend to an airtight jar, seal, label, and store with the others.