Black Pepper Coriander Blend
A vibrant, aromatic dry spice blend combining toasted coriander seeds with cracked black pepper, garlic powder, and salt. The coriander adds warmth and subtle citrus notes while the pepper brings heat and bite. Toast the seeds briefly to deepen their flavor, then grind to your preferred texture—coarse for a rustic crust or fine for even seasoning. Use it as a rub for steaks and chops, a finishing dust for roasted vegetables, or a rim seasoning for cocktails.
- Prep
- 5 min
- Cook
- 2 min
- Wait
- 10 min
- Total
- 17 min
- Makes
- About ½ cup (80 g) blend
Steps
Before you start
- Have a spice grinder or mortar and pestle ready
- Use whole coriander seeds (not pre-ground) for best flavor
- Work in a well-ventilated space—toasting releases aromatic oils
Toast coriander and pepper
- Heat a small dry skillet (8-inch/20 cm) over medium heat for 30 seconds.
- Add the 3 tablespoons (30 g) coriander seeds and 2.5 tablespoons (20 g) black peppercorns.
- Stir constantly with a spoon for 1–2 minutes, until fragrant and the seeds darken slightly.
- Pour onto a small plate to cool—they should be aromatic with a toasted, slightly nutty smell.
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Ready when: Seeds are fragrant and slightly darker; coriander turns golden-brown
Tip: Don't skip this step—toasting deepens the flavor significantly. Watch closely to avoid burning.
Cool the toasted spices
- Let the toasted coriander seeds and peppercorns rest on the plate for 5–10 minutes until completely cool to the touch.
- This prevents them from cooking further and losing volatile aromatics when you grind them.
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Ready when: Spices are cool to the touch
Grind to desired texture
- Transfer the cooled spices to a spice grinder or mortar and pestle.
- For a coarse blend (ideal for meat rubs), pulse 4–5 times or crush with a mortar—you want visible pepper flakes and coriander pieces.
- For a finer blend (better for even seasoning), grind for 8–10 seconds until mostly powdered but still slightly textured.
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Ready when: Spices are cracked or ground to your preferred texture
Tip: Avoid over-grinding—you'll lose aromatic oils. Stop when you see the texture you want.
Mix in dry ingredients
- Transfer the ground spice mixture to a small bowl.
- Add the 2 teaspoons (12 g) kosher salt and 1 tablespoon (9 g) garlic powder.
- If using the optional red pepper flakes, add the ½ teaspoon (1.5 g) now.
- Stir together with a spoon for 30 seconds until evenly distributed, breaking up any clumps with the back of the spoon.
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Ready when: Blend is uniform in color and texture with no visible clumps
Tip: If you see salt clumps, crush them gently—they can prevent even seasoning.
Store in an airtight container
- Transfer the finished blend to a clean, dry airtight glass jar or container.
- Label it with the date and contents.
- Store away from heat, light, and humidity for up to 3 months.
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Ready when: Blend is sealed in an airtight container
Good to know
Tips
- Toast the coriander and peppercorns just before grinding—toasted spices lose potency after 2–3 weeks, so fresh blends pack the most flavor.
- Use this blend as a dry rub for beef, lamb, or pork (about 1 tablespoon per pound of meat), a finishing dust for roasted root vegetables, or a rim seasoning for Bloody Marys and savory cocktails.
- For a smokier profile, add ¼ teaspoon (0.5 g) smoked paprika when you mix in the dry ingredients.
- If your coriander seeds smell musty or lack aroma before toasting, buy fresher seeds—old spices won't improve with toasting.
Make ahead
Prepare up to 3 months ahead and store in an airtight glass jar away from heat and light. The flavor will remain vibrant if kept dry.
Storage & reheating
Room temperature in an airtight container away from heat, light, and humidity for up to 3 months. The blend does not require refrigeration or freezing.
Substitutions
- coriander seeds → Fennel seeds (in equal amount). Fennel adds a sweeter, more licorice-forward note. Use if you prefer a milder anise flavor.
- black peppercorns → White peppercorns (in equal amount). White pepper is slightly less pungent with a subtle heat that appears later. Blend will be lighter in color.
- garlic powder → Onion powder (in equal amount). Swap for a savory sweetness instead of garlic's sharpness.
- red pepper flakes → Dried chili powder (½ teaspoon/1.5 g). Use if you want gentler, roasted heat rather than sharp flake heat.
