Recipe information
Yield
Makes about 2/3 cup
Ingredients
2
teaspoons black peppercorns
2
teaspoons yellow mustard seeds
1
teaspoon cumin seeds
3
tablespoons paprika
2
tablespoons brown sugar
2
teaspoons kosher salt
1
teaspoon celery seeds
1
teaspoon garlic powder
½
teaspoon cayenne pepper
Need to make a substitution?
Preparation
Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground.
Do ahead: Store in an airtight container for up to 3 months.