Basque Spice Blend

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.