#824.7 Pastrami Spice Blend
Net Wt: 2.1 oz (60g)
Pastrami, a deli classic, is the result of a mashup between German-Jewish deli culture and Romanian methods for curing meat. Pastirma, an early version of the dish, made its way to Romania by way of the Ottoman Turks who salt-cured dried spice-rubbed meat as a way to preserve it. Goose was the traditional choice in Romania, but thanks to the wide availability of cheap cuts of beef in the United States immigrants were able to develop a weaker salt brine to make the smoky yet tender style of pastrami we know today. It’s thought that the name was changed to rhyme with “salami,” which was already sold in delicatessens and familiar to many Americans by the early 20th century. The exact blend of spices can vary significantly, but cracked coriander, mustard seeds, black peppercorns, brown sugar, and chili flakes are common ingredients.
Sugar, Black Peppercorns, Mustard, Salt, Coriander, Paprika, Garlic, Chile Flakes, Cloves, Bay Leaves, Natural Smoke Flavor.