Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Watch how to make this recipe.
Fennel Spice Rub
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 102
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 12 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 71 mg
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.
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 102
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 12 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 71 mg
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.
