Fennel Spice Mix
Recipe and photo by Tami Ganeles Weiser
servings (6 tablespoons total)
Prep Time: 5 minutes Cook Time: 2 minutes
This spice mixture is loosely inspired by Chef Michael Chiarello’s Napa Valley Style, which often includes fresh fennel and rare fennel pollen. My version is based on fennel seeds.
¼ cup fennel seeds
1 tablespoon black coriander seeds
1 teaspoon red pepper flakes
2 teaspoons white peppercorns
¼ teaspoon ground cinnamon
- Set 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. Remove from the heat and cool to room temperature.
- Combine the white peppercorns, cinnamon and the toasted fennel mixture in a spice grinder or coffee grinder dedicated to spices. Blend until pulverized and powdered.
- Carefully transfer to a jar with a tight-fitting lid and cover. This mixture will keep for 2 months. The flavor will be strongest within the first week and will slowly diminish over time.