The key to making a migraine friendly spicy rub for fish or meat is just that...make it yourself. Many store bought rubs and spices come with some ingredients that we migrainuers can do without--namely MSG. Why would they add MSG to their seasoning mixes? Well, for a number of reasons. The first being that it adds depth and fullness to the flavoring. It is thought to intensify or enhance salty and sour tastes. What these manufacturers don't realize is even though it may be tasty it causes lots of us to experience adverse symptoms as a result of adding this flavor enhancing migraine trigger. Remember MSG has a lot of aliases: hydrolyzed protein, autolyzed yeast, and sodium caseinate to name a few.
Here are the ingredients for my Dry Spicy Rub:
4 tablespoons paprika
1 tablespoon cayenne
2 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all of this in a small dish and mix them together. This may be stored with your seasonings in an airtight container for up to 3 months. Make sure to date your container.
4 tablespoons paprika
1 tablespoon cayenne
2 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons salt
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all of this in a small dish and mix them together. This may be stored with your seasonings in an airtight container for up to 3 months. Make sure to date your container.
How I use my Dry Spicy Rub:
I use this rub to season fish and meat before grilling or cooking. I also like adding it for some spicy flavor to soups, stews, gumbo, etc. (you get the point). I sprinkle the rub onto the meat and "rub" it in covering the entire meat. I try to add this about 30 minutes prior to cooking or grilling. It can be left on up to 24 hours before cooking. I also have been known to put a few dashed of this in my chicken noodle soup after it is prepared and just before I eat it.
I use this rub to season fish and meat before grilling or cooking. I also like adding it for some spicy flavor to soups, stews, gumbo, etc. (you get the point). I sprinkle the rub onto the meat and "rub" it in covering the entire meat. I try to add this about 30 minutes prior to cooking or grilling. It can be left on up to 24 hours before cooking. I also have been known to put a few dashed of this in my chicken noodle soup after it is prepared and just before I eat it.