Make your protein tender and juicy with this easy DIY brining spices recipe. This flavor combination is terrific for tofu or chicken.




This recipe yields about 2 Tbsp. brining spices to flavor up to 2 quarts of brine. For 2 quarts of brine, place all ingredients in a small saute pan and toast over medium heat until aromatic, 3 to 4 min., stirring constantly. Add toasted spices to 1½ cups (of your 2 quarts) of your brining liquid, along with 1/2 cup salt and 1/4 cup sugar. . Bring to a boil for 1 to 2 min. Let the boiled, spiced brine cool completely before adding it back to the remaining brining liquid. Tip: You can speed up the cooling process by adding ice cubes.

Serving Suggestions

Try replacing a quarter or less of the liquid for the brine with one or a combination of the following: apple cider, buttermilk, Savory’s Mango Hot Sauce, coconut milk, lime juice, orange juice, liquid tamarind paste concentrate, and tomato juice.

Seasonings this brine would pair well with: Garam Masala, Vindaloo, and Tandoori Seasoning.


About 2 Tbsp. brining spices for up to 2 quarts of brine

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Bengal Bay "Panch Phoron" 1 oz bag $2.30
Cinnamon, Vietnamese, Saigon Cassia: Chips 1 oz bag $2.95
Cumin Seeds, Whole, Organic 1 oz bag $2.35
Onion, White, Dehydrated: Minced 1 oz bag $2.15
Mace, Blade 1 oz bag $4.15
Peppercorns, Black, Lampong 1 oz bag $2.05
Garlic, Dehydrated: Minced 1 oz bag $2.20
Cardamom, Inner Seeds 1 oz bag $5.55
Chile, Pequins (Piquin), Whole 1 oz bag $9.35
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