Montréal Spice Rub

Known around the world, this classic spice rub can be used on anything that pairs well with a tangy pepper flavour.

2 tsp. peppercorns (10 mL)
1½ tsp. coriander seeds (7 mL)
1½ tsp. cumin seeds (7 mL)
2 tsp. fennel seeds (10 mL)
1 tsp. mustard seeds (5 mL)
1 tsp. dry mustard powder (5 mL)
1 Tbsp. celery seeds (15 mL)
2 allspice berries
1 Tbsp. smoked paprika (15 mL)
2 cloves garlic, minced
2 Tbsp. brown sugar (30 mL)
1½ Tbsp. sea salt (22 mL)

Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5-7 minutes.

Grind spices coarsely in a mortar and pestle or spice grinder.

Combine with the ground spices, dry mustard powder, smoked paprika, garlic, brown sugar and sea salt.

Store in a mason jar in a cool and dry place.