1 teaspoon salt 1 teaspoon ground black pepper 2 teaspoons cumin 2 tablespoons chili powder 1 tablespoon dried ancho pepper, ground 2 teaspoons dried Mexican oregano 2 cloves garlic 1 lime, juiced 1/4 cup cilantro 4 tablespoons dark Mexican beer (optional)

2 tablespoons dark chili powder 1 tablespoon harrissa paste 1 orange, zested and juiced 2 tablespoon salt 1 teaspoon olive oil

6 cloves garlic 1 serrano chile, crushed 2 tablespoons extra virgin olive oil 2 tablespoons sea salt 1 teaspoon white pepper

1 packet of beef base (soup bouillon) 2 ounces olive oil 1.2 teaspoon sea salt 1 clove garlic, minced 1 shallot, minced

¼ cup soy sauce 3 tablespoons sugar 2 tablespoons sesame oil ½ onion 1 tablespoon garlic 1 green onion ¼ tablespoon black pepper 1 tablespoon sesame seeds (optional)

2 tablespoons Hoisin 1.5 tablespoons sriracha 1 teaspoon toasted sesame oil 2 cloves garlic 1 bunch scallions, minced 1 ounce white vinegar

1 tablespoon shrimp paste 1 inch ginger, grated 1/2 inch turmeric, fresh, grated 2 limes, zested and juiced 1/2 tablespoon coconut sugar 1 stalk lemon grass, minced 2 cloves garlic, crushed 1 dried red chili

2 tablespoons paprika 2 tablespoons crushed black pepper 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon crushed coriander 1 tablespoon dill 1 tablespoon crushed red pepper flakes

2 tablespoons sea salt 1 tablespoon smoked paprika 2 oranges, zested and juiced 2 tablespoons chopped flat leaf parsley

1 cup ancho chile powder 1/3 cup smoked paprika 3 tablespoon dried oregano 3 tablespoon dried mustard 3 tablespoon dried coriander 1 tablespoon cumin 1 tablespoon salt 1 tablespoon black pepper zest of 2 limes