Og Spice Blend
Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio heads when grilled.
Category
Spice Blend
Servings/Yield
Makes about 3 tablespoons/24 grams
Author
Lior Lev Sercarz from The Spice Companion
Ingredients
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1 1/2 tablespoons/15 grams ground sumac
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2 teaspoons/2 grams dried rosemary leaves, ground
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1/2 tablespoon/3 grams cumin seeds, toasted and ground
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1 teaspoon/3 grams fennel seeds, toasted and ground
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Scant 3/4 teaspoon/1 gram crushed Aleppo chile, or other mild chile flake
Directions
Weigh (preferable) or measure out the spices individually.
Toast the cumin and fennel seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
Grind the rosemary, cumin, and fennel together in a dedicated spice grinder. We like this one.
Mix ground spices together in a bowl with sumac and chile. Store in an airtight container.
Recipe Note
Recipe from The Spice Companion by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
