This is an excerpt from my article “Herbal Barbecue: Condiments for Summer Grilling” featured in the Summer Vol 4 | Issue 13 | 2025 edition of Botanical Anthology. For more herb-infused condiment recipes to elevate your summer grilling, check out the entire article in the magazine! Our herbal magazine, featuring remedies, recipes and projects with plants for the spring season, can be purchased as a digital version here and as a printed version here.
Homemade condiments infused with herbs are a flavorful way to elevate your summer cookouts. Quick and simple to whip up, they make it easy to add bold, fresh flavor to grilled meats, tempeh, veggies and more. Try them for your next gathering to add something special to your seasonal fare.
Cacao + Cayenne Dry Rub combines rich cacao (Theobroma cacao) with spicy cayenne pepper (Capsicum annuum), creating a blend that gives grilled meats a deep, complex flavor with a little kick. A touch of cinnamon (Cinnamomum verum) rounds out the mix, adding a touch of sweetness.
Cacao + Cayenne Dry Rub Materials
- 2 tbsp cacao powder
- 1 tbsp garlic powder
- 2 tbsp paprika powder
- 1 tsp cayenne powder
- 1 tsp black pepper powder
- ¼ tsp cinnamon
- 3 tsp salt
Cacao + Cayenne Dry Rub Method
Combine the ingredients in a small bowl, stirring until thoroughly combined. Spoon the dry rub blend into a jar for storage.
To use, pat your meat of choice dry with a paper towel to remove excess moisture. Sprinkle the rub over the surface, then gently massage it in to coat evenly. Let the meat rest for at least 30 minutes so the spices can absorb. For thicker cuts, letting the meat sit for several hours or overnight will deepen the flavor. Cook as desired.
