A little bit of spice can really bring out the flavour of steak. We love using this all-purpose blend of savoury spices with grilled meat.

Yield: Makes about 1/3 cup.



  • ​1 tbsp fennel seed
  • 1 tbsp pink peppercorns
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp celery seed
  • 1/2 tsp turmeric
  • 1/4 tsp ground ancho chile pepper


  1. Place fennel and peppercorns in a small frypan. Cook over low heat, stirring frequently, until lightly toasted and fragrant, about 4 - 6 minutes.
  2. Transfer fennel and peppercorns to a coffee grinder or mini food processor. Add chili powder, garlic powder, paprika, salt, celery seed, turmeric and ancho chile pepper; grind until blended. Alternatively, spices may be ground together using a mortar and pestle.
  3. Store in an airtight container in a cool dry place. Use as a rub on beef or as a seasoning.
Nutritional analysis per 1 tbsp serving:

23 calories, 0.9 g fat, 1 g protein, 4.3 g carbohydrate, 2.3 g fibre, 506 mg sodium

Tip: Look for pink peppercorns in specialty food stores. If unavailable, black peppercorns may be used.