Don't be put off by the large quantity of black pepper called for in this recipe - its pungent heat is balanced by sweet brown sugar, floral coriander and smoky paprika, just as in a great deli pastrami. Toasting the spices brings out their full flavor, but be sure to let them cool before grinding so they don't get pasty.
Recipe courtesy of Cooking Channel
Pastrami Spice Blend
Total:
25 min
Active:
5 min
Yield:
1/2 cup
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
1/2 cup
Level:
Easy

Ingredients

  • 2 tablespoons coriander seeds
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons lightly packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/8 teaspoon ground cloves
  • 2 tablespoons coarsely ground black pepper

Directions

Toast the coriander and mustard seeds in a medium skillet over medium heat, stirring occasionally, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a small bowl to cool. 

Add the cooled seeds, sugar, paprika, salt, garlic and cloves to a spice grinder and grind to the texture of dry sand. Transfer to a small bowl and stir in the pepper. Keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. 

Cook's Note

Try this spice blend sprinkled on grilled chicken or burger patties before cooking or warm buttered popcorn or flatbread; or stir it into sour cream and mayonnaise as a dip.

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