- 1 tbsp black peppercorns
- 1 tbsp coarse salt
- 1 tbsp onion flakes
- 1 tsp red pepper flakes
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 2 tsp dill seeds
- 1/3 cup maple sugar or 30 g (1/3 cup) maple flakes
- 1 tsp garlic powder
- Use a spice grinder or mortar and pestle to grind the peppercorns with the salt, onion flakes, pepper flakes, coriander seeds, mustard seeds, and dill seeds. Work in batches as needed to accommodate the size of your grinder or mortar.
- Place into your container, then add the maple sugar and garlic powder.
- Apply this seasoning to meat, fish, or poultry after searing. If you put it on beforehand, the sugar will burn. Utiliser pour assaisonner viandes, volailles ou poissons après les avoir saisis. Ne pas utiliser en cuisson directe, car le sucre brûlerait.
* YIELD: 125 ml (1/2 cup)
Delicious on beef, pork, chicken, duck, salmon, and vegetables.
This spice mix will keep for several months in an airtight container, out of the light.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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