Biltong spice
Also known as biltong seasoning, biltong spice mix
Dry spice blend
Quick answer
The salt, coriander and black pepper with which South African biltong is seasoned before drying, used as a dry rub or with vinegar, and widely sold as ready-made spice packs.
In essentially every version: Salt, Coriander seed, Black pepper.
2 distinct versions are set out below. None of them is presented as the correct one, because there isn’t one.
What goes in it
The defining core first, then the versions, with what each ingredient is there to do.
| Ingredient | Role | How essential |
|---|---|---|
| SaltEssential: it preserves the meat as well as flavouring it, and is usually about 2.5 per cent of the formulation. | salt | defining |
| Coriander seedThe predominant spice. | primary aromatic | defining |
| Black pepper | heat | usual |
The salt, coriander and black pepper are constant; brown sugar is often added, vinegar is common, and Worcestershire sauce sometimes. Commercial spice packs are widely used and usually contain preservatives, and commercial flavours include barbecue and chilli as well as the traditional salt, pepper and coriander.
The versions
Each attributed to whoever describes it. The sources say what goes in and how it is made and give no amounts, so none are shown.
Dry salt and spice rub
Regional traditionSouth African household and butchery practice, as described by Jones · no amounts given · medium confidence
Salt with black pepper and coriander rubbed on to the strips of meat before they are hung to dry.
Made with: Salt, Coriander seed, Black pepper. The source gives no amounts, so none are shown.
Salt, spice and vinegar
Regional traditionSouth African household, butchery and commercial practice, as described by Jones · no amounts given · medium confidence
The same salt and spices with vinegar, usually brown spirit or apple cider vinegar, and often brown sugar; the vinegar adds flavour and helps preserve the meat.
Made with: Salt, Coriander seed, Black pepper, Brown sugar. The source gives no amounts, so none are shown.
Using it
Applied to strips of meat, as a dry rub or with vinegar, before the meat is hung to dry. Commercial producers often tumble the meat with the seasoning.
Salty, with the citrus-and-warm note of coriander leading and pepper behind it.
Mild, from black pepper.
- Biltong of beef
- Biltong of game and ostrich
What to use it on
Beef
ClassicBiltong is above all dried beef seasoned with salt, coriander and black pepper before it is hung.
How: Biltong
Venison
StrongGame is regularly made into biltong with the same seasoning, its lean meat suiting the lean product.
How: Game biltong
Allergens and safety
Not among the substances that must be declared as allergens under EU Regulation 1169/2011 Annex II or under the United States major food allergen rules. That is a statement about labelling law and not about whether allergy occurs: allergic reactions to spices are documented in the clinical literature and are simply not a labelling category. Where a ground spice presents an allergen risk it is usually through adulteration or shared processing equipment rather than through the plant itself.
Culture and origin
South Africa, where biltong is made by households, butchers and industry by the same basic procedure.
South Africa
The seasoning of biltong, the traditional salted and dried meat, which is made in households, by butchers and by industry.
The United States
Biltong made in the United States follows the same seasoning, with coriander as the predominant spice, and premixed biltong spices from South African companies are available.