Fennel Spice Rub

2013-03-20
  • Yield : 1 1/4 cups
  • Prep Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 1 cup fennel seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons kosher salt

Method

Step 1

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Step 2

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Leave a Reply

Your email address will not be published. Required fields are marked *