Recipe courtesy of Pam's Midwest Kitchen Korner
2 tablespoons Hungarian paprika
2 tablespoons crushed black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground coriander
1 tablespoon dill seed
1 tablespoon red chili pepper flakes
2 teaspoons mustard seed
Combine all ingredients, mix well, crush slightly, using mortar and pestle or pulse once or twice in a food processor.
Store at room temperature, tightly capped in an airtight container away from heat and light.
Keeps for 1 year.