Pastrami Spice Blend celebrates the traditional flavors of Eastern Europe that ultimately became a mainstay in New York delis. The zest from black peppercorns, cracked coriander, and mustard seeds are balanced with brown sugar and chile flakes, making for a delicious blend that can be used to make pastrami at home or as a dry rub for other meats like steak or hamburgers.

Pastrami sandwiches are a mainstay of New York-style delis. Warm cuts of beef dripping with juice are stacked between toasted slices of Jewish rye bread. Though in a kosher dill pickle and some potato chips, and you’ve got the perfect meal. The pastrami-style method of curing beef arrived in New York in the 19th century along with Romanian immigrants who adapted what was a preparation for goose to cheaper and more readily available cuts of beef in the Big Apple. The blend is believed to have originated with the Ottoman Turks who dried and salt-cured meat as a way to preserve it without refrigeration. The recipe made its way to Eastern Europe along the spice trade routes and eventually to New York delis. Today, chefs are adapting the pastrami recipe to other cuts of meat and fish like smoked salmon gravlax.

Pastrami Spice Blend can be used to make pastrami-style meats at home or as a dry rub for steak and hamburgers. It also shines as a unique addition to your favorite brine recipe for Thanksgiving turkey or as a finishing touch on roasted vegetables.


Spices (including peppercorns, clove, bay leaf), Sugar, Salt, Paprika, Garlic, Contains 2% or less of Natural flavor. Contains: Mustard.


Make pastrami-style meats at home, dry rub steaks and hamburgers, or add as a finishing touch on roasted vegetables.

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