Fennel Spice Mix

Recipe and photo by Tami Ganeles Weiser Yield:  3 servings (6 tablespoons total)
Prep Time:  5 minutes Cook Time:  2 minutes

Fennel Spice Mix

This spice mix is loosely inspired by Chef Michael Chiarello’s Napa Valley Style which often includes fresh fennel and rare fennel pollen.


¼ cup fennel seeds

1 tablespoon black coriander seeds

1 teaspoon red pepper flakes

2 teaspoons white peppercorns

¼ teaspoon ground cinnamon


  • Place a skillet over high heat.
  • When it is very hot, add the fennel seeds, coriander seeds and red pepper flakes. Toast until fragrant, about 30 seconds.
  • Cool to room temperature.
  • Place the white peppercorns, cinnamon and the toasted fennel mixture into a spice grinder or coffee grinder dedicated to spices. Blend until pulverized and powdered.
  • Store in a closed container for up to 2 months. The flavor will be strongest within the first week and will slowly diminish over time.
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