Fennel Spice

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Recipe from Michael Chiarello’s Casual Cooking
This spice mix is handy to keep around. I use it to season mixed roasted vegetables, on chicken or other meat or even in soup.

1 cup fennel seeds
3 Tablespoons coriander seeds
2 Tablespoons white peppercorns
3 Tablespoons kosher salt

Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat-I use my cast iron pan for this. Watching carefully, toss the seeds frequently so they toast evenly.  When they’re light brown and fragrant, pour them on a plate to cool.

Pour the cooled seeds into a blender and add the salt.  Blend to a powder, removing the blender from its stand an shaking it occasionally to redistribute the seeds.  Store in an airtight container away from light and heat for up to 4 months or freeze for up to a year.

 

gretta (137 Posts)


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