Look at various International Cuisine. As mentioned above, Star Anise, Cinnamon, Fennel, Clove and Sichuan Pepper, make up Chinese 5-Spice Powder, very common on pork. Garam Masala, a spice blend that is the basis of Indian dishes is great on beef. Ras el Hanout is one of the Middle Eastern and North African spice blends, so is Baharat. Berberé is a HOT Ethiopian blend that is awesome. There are a variety of Thai Curry Pastes that make very good wet rubs and Mexican grocers have Achioté Paste. These little blocks of ground Annatto Seeds, Garlic, Mex Oregano and other spices are mild but give Pulled Pork and amazing red color and flavor. The leftover PP is great in Tacos or Burritos. Herb Infused Oils are good but if you make your own, Keep Them Refrigerated, there is a high risk of getting Botulism from infused oils that are left at room temp more than an hour. If Rubs are getting old, there are countless Marinades that add flavor to meats as well. Now start mixing them up. By combining cuisines, there are countless possibilities!...JJ
