Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　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.

　　

Ingredients

1 cup

　　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

　　

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.