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
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Pastrami Spice Blend
Total:
25 min
Prep:
5 min
Inactive:
15 min
Cook:
5 min
Yield:
1/2 cup
Level:
Easy
Total:
25 min
Prep:
5 min
Inactive:
15 min
Cook:
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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