Ingredients

• 2 tablespoons caraway seeds
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon kosher salt
• 2 teaspoon Hungarian sweet paprika

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Instructions

1. 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.