Yeah, of the Slavic languages, I think Polish may be the big exception to the rule. Part of the reason I pronounce it with the accent on the second syllable is because that’s how my parents pronounced it in Polish. In Polish, the primary accent falls on the penultimate syllable of a word in almost all cases (the exceptions are some loanwords, especially from classical languages.)
I’m not sure what the English rule/pattern on three-syllable words is, as it’s common for primary stress to fall on any syllable. It seems like whatever it is, my first crack at the word will stress the wrong syllable.
Dry rubs for barbequeing. I assumed paprika was for that hint of spice without the overspiciness of using chile powder. That’s why I was looking for the same effect without the same taste. So like using a different type of sweet pepper or mustard? I like that idea. Dried ginger? Even better IF it works as a substitute for what I’m doing without changeing the flavor profile a lot.
I would leave it out, but if another pepper works, then you can try ancho chile powder as well. It all depends on the nature of your friends’ aversion. It’s pretty mild and works well with barbecue.
Safest answer is drop the paprika and related spices.
I’m going to suggest turmeric again. It’s related to ginger, but not as distinct. It blends much better, and has about the same “tingle,” or whatever as paprika, so if heat or harshness, or something like that is the concern, turmeric is very mild.
Turmeric certainly wouldn’t be out of place in a rub. It’s quite different than paprika to me, with a very earthy instead of fruity-vegetal taste, but turmeric chicken is one of my favorite ways of preparing grilled chicken, and I’ve certainly used a little bit of turmeric in my rubs before.
So what is the purpose of the paprika here, taste or color? This seems like an @$$ton of the spice proportionally
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Not having the rest of the information for full context, I’m just winging it, but it sure looks like they’re in it for the color. Both the quantity, and the specification of ‘American’ lends itself to that conclusion. Since the various international variations are normally higher quality, more flavorful, and more pungent, using a 1/2 cup would be killer.
At a glance, it looks like a flavorful BBQ rub (with that much sugar at least) that wants to differentiate itself by not using ketchup/tomato paste or red food coloring. Honestly, with that much sugar, all the flavors are going to be driven underground, but to me, most BBQ rubs look and taste more like candy glazes, so I could have a bias. Especially since I’m on the tangy, vinegar/mustard side of the BBQ spectrum.
Yeah, that looks like, “We want a sugar coating on the meat, only red!” recipe. Again, here are a ton of dry rub recipes, many of which haven’t the tinest taste of paprika.
With pork rubs, I tend to go for one Christmassy spice in there. For me, it’s usually allspice, but I can see ginger doing a good job. Ginger and rosemary seems kind of intriguing. Today I was working on some schwarma-spiced grilled chicken thighs, and the recipe I found was pretty much equal parts ground cumin, coriander, and cardamom (One tablespoon of each and a clove of garlic and some lemon for about 3 pounds of chicken thighs.) I thought for sure that much cardamom was going to kill the dish, but with 5-stars and 170 or so reviews on the dish, I took a gamble. It was fantastic! I’m used to cumin and coriander as a base for Middle Eastern and South Asian spicing, but cardamom is usually a soft accent to that base (which often also has turmeric), not an equal player. I’m curious to try it as an American-style barbecue rub next time I get the smoker going.
Green. Ground. Just the insides. The specific type of cardamom wasn’t mentioned, but if it’s not mentioned it’s invariably green cardamom (in my experience at least.) And black tends to be used whole (in my experience, again.)
