Toasted Caraway-Salt Rub
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This aromatic toasted caraway and salt rub is a versatile addition to any spice cupboard, offering a deeply savoury profile with a subtle hint of warmth. By gently toasting the whole seeds before grinding, you release the essential oils, creating a more complex flavour than shop-bought alternatives. The combination of earthy caraway, pungent black pepper, and vibrant Hungarian paprika makes it an exceptional seasoning for Sunday roasts or grilled pork chops.
As a low-sugar condiment, this homemade rub is an excellent way to add intense character to your cooking without relying on sweeteners. It works beautifully when massaged into pork crackling or sprinkled over roasted root vegetables like carrots and parsnips. Prepare a batch in advance to keep on hand for a quick and healthy way to elevate your everyday mid-week meals.
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Ingredients for Toasted Caraway-Salt Rub
2 tablespoons caraway seeds
1/2 teaspoons whole black peppercorns
1 tablespoon kosher salt
2 teaspoons Hungarian sweet paprika
How to make Toasted Caraway-Salt Rub
Toast caraway seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and Hungarian sweet paprika. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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