Joon Spice Blend
Enliven rice or wheat berries by cooking them in chicken or vegetable stock seasoned with this blend, or sprinkle it on celery root before roasting.
Category
Spice Blend
Servings/Yield
Makes about 1/3 cup/31 grams
Author
Lior Lev Sercarz from The Spice Companion
Ingredients
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2 pieces/10 grams black Omani limes, ground
-
2 pieces/10 grams white Omani limes, ground
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3 Tablespoons/3 grams dried tarragon leaves, ground
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2 Tablespoons/5 grams dried dill, ground
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1 teaspoon/3 grams fennel seeds, toasted and ground
Directions
Weigh (preferable) or measure out the spices individually.
Toast the fennel in a skillet over medium heat. Stir constantly and stop when the fennel smells fragrant. Remove to a cool bowl.
Grind all spices together in a dedicated spice grinder. We like this one.
Store in an airtight container.
Recipe Note
Recipe from "The Spice Companion" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
