Ultimate Dry Spice Rub

  • Prep Time 5 min
  • Total Time 10 min
  • Makes: 1/2

Ingredients

  • 1 tbsp coriander seeds 15 mL
  • 1 tbsp dill seeds 15 mL
  • 1 tbsp mustard seeds 15 mL
  • 1 tbsp peppercorns 15 mL
  • 1 tbsp kosher salt 15 mL
  • 1 tbsp garlic powder 15 mL
  • 1 tbsp paprika 15 mL
  • 1 tbsp brown sugar 15 mL

Directions

  • Step 1

    Finely grind coriander seeds, dill seeds, mustard seeds, peppercorns and salt in spice grinder or mortar and pestle. Mix in garlic powder, paprika and brown sugar. Store in airtight container.

Tip

Use rub on seafood, chicken, pork, lamb, bison, sweet potatoes or tofu before grilling or use to add flavour to grilled cheese, French fries, poutine, burgers, meatloaf, roast beef, popcorn or homemade croutons. Makes a great glass rimmer for Caesars as well.

Alternatively, to crush whole spices, place in a re-sealable plastic bag, seal, lay on flat surface and pound with a rolling pin.

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Nutrition Facts

  • Nutrition Description Per serving (1 tsp/5 mL):
  • Calories 20
  • Fat 0.5 g
  • Saturated Fat 0
  • Carbs 4 g
  • Sugar 1 g
  • Protein 1 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 720 mg