BBQ Ingredients of the World — Herbs, Spices & Seasonings

The dried berry of the Pimenta dioica — indigenous to Jamaica. Tastes like a combination of clove, cinnamon, and nutmeg. The essential ingredient of Jamaican Jerk and the base of the Jamaican Jerk BBQ Rub.

Fermented red chili paste — the base of Korean sauces and marinades. Sweet, umami, and lightly spicy due to the fermentation process. Essential in KBBQ as a dipping sauce, glaze, or marinade base. Used in the Korean BBQ Rub.

Dried and ground berries of the sumac bush — deep purple, sour, and slightly fruity. The citric acid of the Middle East. Used as a finishing spice over grilled meats, in rubs, and in za'atar. Pairs well with the Shawarma BBQ Rub.

Smoked and dried jalapeño pepper — smoky, slightly spicy, and earthy. The combination of smoke and heat makes chipotle unique among chili peppers. Essential in Tex-Mex and Mexican BBQ. Used in the Tex-Mex BBQ Rub.

The star-shaped fruit of the Illicium verum — sweet, anise-like, and aromatic. Used in Chinese five-spice powder and in Asian marinades. Adds depth to rubs with an Asian profile.

The sour pod of the tamarind tree — fruity sour with a slight sweetness. Used in Indian chutneys, Mexican sauces, and Caribbean marinades. Adds a unique sweet-sour depth to BBQ sauces and rubs.

Pimentones — dried and smoked red peppers — are the basis of Spanish and American BBQ rubs. Adds color, smokiness, and a gentle sweetness without extra heat. The most used ingredient in classic American BBQ rubs, including the Memphis BBQ Rub.

Fennel seed — anise-like, slightly sweet, and aromatic — is a classic ingredient in Tuscan charcuterie and grilling tradition. Pairs particularly well with pork and gives a Mediterranean character to any rub. Key ingredient of the Toscana Fire.