Ingredients
2 tsp black peppercorns
2 tsp yellow mustard seeds
1 tsp cumin seeds
3 T paprika
2 T brown sugar
2 tsp kosher salt
1 tsp celery seeds
1 tsp garlic powder
1/2 tsp cayenne pepper
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 remaining ingredients and pulse until finely ground Store in an airtight container for up to 3 months.
