This thrilling blend features coarse salt, toasted coriander seeds, black pepper, and a touch of brown sugar. The salt preserves, the coriander seeds add a warm, nutty flavour, the pepper brings a subtle kick, and the sugar creates a sweet, caramelized crust. Each bite of biltong offers a delicious mix of savoury, tangy, and slightly sweet flavours—an irresistible taste of South African tradition!
*Makes 105ml
45ml (3 Tbsp) coarse salt
10ml (2 tsp) ground black pepper
30ml (2 Tbsp) coriander seeds
20g brown sugar
Toast the coriander seeds in a medium-heated dry skillet, then grind the spices and sugar together using a pestle and mortar or spice grinder.
The consistency should be coarse with a few crushed coriander shells mixed in.
The spice can be stored in an airtight container or used on the desired piece of meat to make biltong or use as a braai spice.
