Recipe courtesy of Cooking Channel

Pastrami Spice Blend

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.
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 1/2 cup
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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


  1. 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. 
  2. 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.