Peppery Coriander And Dill Spice Rub Food

PEPPERY CORIANDER AND DILL SPICE RUB

Peppery Coriander and Dill Spice Rub image

Make and share this Peppery Coriander and Dill Spice Rub recipe from Food.com.

Provided by Abby Girl

Categories Tuna

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

2 tablespoons black peppercorns
2 tablespoons coriander seeds
1 tablespoon dill seed
1 1/2 teaspoons red pepper flakes
2 1/2 teaspoons table salt

Steps:

Grind all ingredients in a spice grinder until no whole peppercorns remain.

Nutrition Facts : Calories 175.6, Fat 9.6, SaturatedFat 0.7, Sodium 17458, Carbohydrate 32, Fiber 18.9, Sugar 0.8, Protein 7.8

CORIANDER-HERB SPICE RUB

Coriander-Herb Spice Rub image

Categories Herb Quick & Easy Low/No Sugar Rosemary Spice Thyme Coriander Bon Appétit

Number Of Ingredients 5

Ingredients

2 tablespoons coriander seeds
2 tablespoons whole peppercorns
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
1 tablespoon plus 1 teaspoon coarse kosher salt

Steps:

Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.

PICKLE BRINE SPICE RUB

Pickle Brine Spice Rub image

The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.

Provided by Anna Stockwell

Categories Coriander Dill Spice Vinegar Rub

Yield 1 cup

Number Of Ingredients 8

Ingredients

4 Tbsp. coriander seeds
6 Tbsp. vinegar powder
4 Tbsp. dried dill
2 Tbsp. kosher salt
4 tsp. celery seeds
1 tsp. mustard powder
Special Equipment
A spice mill or mortar and pestle

Steps:

Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.

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