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Fennel Spice Rub




Source of Recipe


Michael Chiarello


Recipe Introduction


There is almost nothing it doesn't taste good on -- or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup.


List of Ingredients




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


Recipe



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.
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.