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Grilling Spices

An aromatic spice rub is great to have on hand, and this recipe yields enough to share with friends -- in pretty jars, of course.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living Television


  • 3 tablespoons whole coriander seeds
  • 3 tablespoons cumin seeds
  • 3 tablespoons dill seeds
  • 3 tablespoons yellow mustard seeds
  • 6 tablespoons whole fennel seeds
  • 6 tablespoons sugar
  • 3 tablespoons salt
  • 1 1/2 teaspoons freshly ground pepper


  1. Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.

  2. Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine.

Cook's Note

The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.

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