About our blends
Each one of our specially crafted blends will bring home to you the flavors of the world’s finest cuisines.
Enjoy the Spice of Life, turning even the simplest of fare into a celebratory experience!
Our Mission
Not all spice blends are created equal. The art of selecting and carefully blending herbs & spices is a fine one, and we at Merchant Spice Co. bring to your kitchen the very best in the world!
It is our mission here at Merchant Spice Co. to share with you the flavors and aromas that are classic to a particular country, culture and cuisine.
Every blend we design, from worldwide traditional seasonings to custom made requests, reflects the care we take in preparing your selection with freshly ground ingredients of superior quality, made to order.
Merchant Spice Co. 
Can you tell me how to use my pastrami rub?
Not sure how long to leave it on before cooking?
And do I bake it, smoke ????
Temperature?
Thanks
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Thank you for your inquiry, Kim! There are several methods of making pastrami that produce wonderful results. For a brining method, we suggest first brining your cut of beef for 3-5 days in either a pickling blend or a corned beef pickling blend, both of which Merchant Spice Co. sells. After removing your beef from the brine and gently rinsing, rub it generously with the pastrami rub and allow the meat to sit overnight in the refrigerator. Then, the traditional method for pastrami is smoking; however, either roasting or grilling produces delicious results as well. If you wish to get straight to the rub without brining, you can rub your meat with the pastrami rub (adding salt to taste), again allowing it to ‘dry marinate’ overnight in the refrigerator. Smoke or grill the meat the following day. If smoking, we recommend slowly smoking at around 250-300 degrees Fahrenheit until tender. If roasting, preheat the oven to 450 degrees Fahrenheit and roast the pastrami on a rack in a roasting pan until the desired doneness is reached. After 15 minutes, reduce the heat to 350 degrees. A helpful tip … if not smoking, a secret in our kitchen is to use smoked salt in place of your preferred table salt. For pastrami, our cherry wood smoked sea salt would be fabulous.
In the upcoming weeks, we will prepare a pastrami in our test kitchen and fully document the ingredients and method, along with options for preparation. In the meantime, here is our recipe (click here) for a brine that would work nicely for your pastrami, if you choose to brine your meat.
Enjoy the spice of life!
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