Braise white beans with cured chorizo and this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot puree.
Recipe by Lior Lev Sercarz from The Spice Companion
Makes about 1/3 cup/28 grams
1/4 cup/5 grams crushed dried marjoram
3 Tablespoons/15 grams Espelette pepper flakes
1/2 Tablespoons/3 grams anise seed, ground
1 teaspoon/3 grams granulated dried orange peel
Scant 3/4 teaspoon/2 grams caraway seed, ground
1. Weigh (preferable) or measure out the spices individually.
2. Grind the anise and caraway in a dedicated spice grinder. We like this one.
3. Mix all spices together.
4. Store in an airtight container.