Beef Spice Mix

• 1½ teaspoons whole allspice berries
• 1½ teaspoons cumin seeds
• 1½

In a small sauté pan over medium heat, toast the all-spice, cumin seeds, mustard seeds, Szechuan peppercorns, and red pepper flakes, stirring occasionally, until fragrant, 2 to 3 minutes.

Remove from heat and add the paprika and the rosemary leaves. Let cool slightly before grinding the spice mixture finely in a spice grinder. Store in an airtight container for up to 1 month.