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Beef Spice Mix

Makes about 3 tablespoons


  • 1.5 teaspoons whole allspice

  • 1.5 teaspoons cumin seeds

  • 1.5 teaspoons yellow mustard seeds

  • 3/4 teaspoon Szechuan peppercorns

  • .5 teaspoon crushed red pepper

  • 1 tablespoon + 1 teaspoon sweet smoked paprika

  • 2 sprigs fresh rosemary


  1. In a small sauté pan over medium heat, toast the allspice, cumin seeds, mustard seeds, Szechuan peppercorns and crushed red pepper stirring occasionally until fragrant, about 2-3 min.

  2. Take the pan off the heat and add the paprika and the leaves from the rosemary sprigs.

  3. Let cool slightly before grinding finely in a spice grinder.

  4. Store airtight for up to 1 month.


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