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All purpose Spice Mix – keep it simply silly!

Posted on May 22, 2017 by in spices and sauces

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All Purpose Spice for Meat

My All purpose Spice Mix for Meat is so simple you will find it hard to believe, but it is the secret to a great chop, fantastic pork belly and even a rib-eye steak comes to life with this rub.

This all purpose spice mix also does not require any rocket science or fancy ingredients, but 3-4 basic ingredients, that I want to bet you have in your spice rack. If not, you should get them, it is so worth it.

All Purpose Spice for Meat

Dry-fry coriander seeds

Here are my basic spice ingredients:


I prefer using a using a coarse salt, because it serves as an abrasive when grinding the other spices. My preferred brand is Oryx.

Oryx Salt is as nature intended – no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun. Unrefined and unprocessed. Read more about this incredible salt here.


Black pepper is my preferred variety for this mix. Peppercorns, we described simply as pepper, but did you know:

Black pepper is the cooked and dried unripe fruit

Green pepper is the dried unripe fruit

White pepper is the ripe fruit seeds


Coriander is an annual herb that you should have in your garden, it grows so quickly and without much effort. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. In South Africa is is often referred to as the “Biltong Spice or the “Meat Spice”, because traditionally biltong(jerky) is made with coriander.

To get the maximum flavor from coriander seeds you need to dry-fry them. Heat a pan or skillet (no oil), add the seeds and fry them over medium heat while you stir continuously. When you get their unique aroma, they are ready. Remove from the skillet and cool. Coriander seeds can then be used whole or crushed.


For my all purpose meat spice, I prefer rosemary or thyme. Rosemary can take over the little, so use her sparingly. One or two small twigs are more than enough.

All Purpose Spice for Meat

All Purpose Spice Mix

makes +- 2 cups


1 cup/250 ml coriander seeds

¼ cup/60 ml black peppercorns

½cup/125 ml salt

2-3 sprigs rosemary or thymeAll Purpose Spice for Meat


Heat a pan or skillet (no oil), add the coriander seeds and fry them over medium heat while you stir continuously. When you get their unique aroma, they are ready. Remove from the skillet and cool. Place all the ingredients in your spice grinder, pestle and mortar or even a coffee grinder. Process to the desired texture that you want. I prefer a coarser texture. Keep in an air-tight container until needed.

All Purpose Spice for Meat

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