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.
Recipe information
Total Time
15 minutes
Yield
1 cup
Ingredients
4
6
4
2
4
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.