Spices and Seasons – Mint, Coriander and Black Pepper Rub


I worked on creating this spice rub earlier last week. I was expecting a visitor mid-week, and want to play with some different flavors. I will tell you about the rub, which mostly is all about mint, coriander and fresh black peppercorns. Since you kind of know these spices, through this column, I want to talk about how I put a blend together. Some of this is about personal preference, I love the fresh and floral notes of herbs, hence the mint. I have added black peppercorns for a sharp heat, the paprika has been added mostly for natural color. Coriander seeds are one of my favorite spices for a rub, they have a soft slightly sweet effect that works well with other stronger spices. There is a little cumin added in, to round out the flavors and the sesame seeds really for a mellow richness. This is why, I like to add in some kind of nuts or seeds. They are very rich in Omega 3 oils, and of course have a whole load of other fun stuff going for them, including the fact that they taste great.

Now, here is the catch, these blends emerge through trial and error. I have in my time made spice mixtures that well, are not so hot (no pun intended). As I like to say, it is kind of like working and learning to taste wine, you will sample some bad ones in your quest, but they help you learn what works and what does not.  I have used this for chicken, earlier this week, but the rub is versatile and will work well with fish, shrimp, tofu and cauliflower.

Spices and Seasons – Mint, Coriander and Black Pepper Rub

Prep Time: 10 minutes

Spices and Seasons – Mint, Coriander and Black Pepper Rub

A fresh and spicy rub that is versatile and guaranteed to perk up any protein or vegetable of your choice.


  • 3 tablespoons whole coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon sesame seeds
  • 1 tablespoon dried mint
  • 1 tablespoon sweet paprika
  • 11/2 teaspoons sea salt


  1. Place the coriander seeds, cumin seeds, black peppercorns and the sesame seeds and lightly toast the spices for a minute or two.
  2. Place the toasted spices in a spice or coffee grinder and add in the mint, paprika and the sea salt and grind the mixture until smooth.
  3. Store in a dry, air tight bottle in a cool dry place.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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