Yield: 1 servings
Measure | Ingredient |
---|---|
1 teaspoon | Black peppercorns |
1 teaspoon | Celery seeds |
½ teaspoon | Cayenne |
½ teaspoon | Dried thyme |
½ teaspoon | Dried marjoram |
2 teaspoons | Paprika |
1 tablespoon | Mustard powder |
½ teaspoon | Salt |
1 tablespoon | Brown sugar |
AMERICA
Crush the peppercorns and celery seeds in a mortar and mix all the ingredients together. Medium-hot blend. Rub on meat before grilling.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 106 Submitted By DIANE LAZARUS On 02-17-95