Prep Time15 minsCook Time15 minsTotal Time30 mins
1 cup coriander seeds
½ cup kosher salt
15 ml crushed pepper
Please note that this recipe can very easily be scaled up to make in bulk. Simply keep the ratios consistent.
1Roast your coriander seeds in a medium pan on low heat. Stay close to the pan for monitoring purposes. The seeds will turn to a rich brown. Do not overheat or overcook the seeds, as they will burn and have an unpleasant taste.
2Finely crush the roasted coriander seeds. This can be done in a variety of ways, including:
Placing the seeds in a ziplock bag and using a meat tenderizer or rolling pin to crush them.
Using a traditional blender.
Using a pestle and mortar.
You will want to crush the coriander as fine as you can, but a few larger kernels is not an issue.
3Add the coriander seeds to the salt and the pepper. Shake to mix.
This mix should not expire for a long time if placed in a dry, airtight container.
Ingredients
1 cup coriander seeds
½ cup kosher salt
15 ml crushed pepper
Directions
1Roast your coriander seeds in a medium pan on low heat. Stay close to the pan for monitoring purposes. The seeds will turn to a rich brown. Do not overheat or overcook the seeds, as they will burn and have an unpleasant taste.
2Finely crush the roasted coriander seeds. This can be done in a variety of ways, including:
Placing the seeds in a ziplock bag and using a meat tenderizer or rolling pin to crush them.
Using a traditional blender.
Using a pestle and mortar.
You will want to crush the coriander as fine as you can, but a few larger kernels is not an issue.
3Add the coriander seeds to the salt and the pepper. Shake to mix.
Traditional Biltong Spice
