This is my favorite spice mixture. 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. If you don't have time to make it, we do it for you, with our Fennel Spice Rub.
Recipe courtesy of Michael Chiarello
Save Recipe Print
Fennel Spice Rub
Total:
10 min
Prep:
10 min
Yield:
1 1/4 cups
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
1 1/4 cups
Level:
Easy

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Whole Roasted Turkeys with Fennel Spice Rub

Recipe courtesy of Michael Chiarello

Roasted Pork with Fennel Spice Rub

Recipe courtesy of Michael Chiarello

Spice Rub

Recipe courtesy of Linda Hacker

Spice Rub

Recipe courtesy of Ike Phillips

Toasted Spice Rub Almonds

Recipe courtesy of Michael Chiarello

Yams with Toasted Spice Rub

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword