This pastrami seasoning mix is incredibly versatile. The bold flavors can be used in dry rubs or marinades for rich and fatty proteins, such as steak, hamburgers, salmon, chicken, and pork but also with meaty vegetables like eggplant and mushrooms. Conversely, the spice mix works well as a finishing touch with bland or very mild foods, including popcorn, potato chips, eggs, plain yogurt, and tofu.
- Toast the coriander and mustard seeds in a dry skillet over medium heat until fragrant and popping, no more than 3 minutes.
- Grind the seeds in a mortar with a pestle or in a spice grinder until you have a rough sandy texture.
- Combine the ground spices with the pepper, paprika, salt, sugar, and garlic.
- Store in an airtight container at room temperature away from sunlight for up to 6 months.
Amy Sherman is a San Francisco–based writer, recipe developer and publisher of the food blog Cooking with Amy. She has written for publications including Afar, Epicurious, Food Network, Gastronomica and Tasting Table,. She also develops recipes for clients and is the author of Williams-Sonoma New Flavors for Appetizers, WinePassport: Portugal and A Microwave, A Mug, A Meal.