Dried Herb And Spice Rub
This recipe produces a robust and aromatic herb and spice blend that will elevate the flavors of your dishes. The combination of fennel seeds, peppercorns, and a variety of dried herbs creates a versatile seasoning mix that is perfect for adding depth and character to your favorite recipes. Prepare a batch and keep it handy for enhancing your culinary creations with a burst of savory goodness.
— Constant Cookbook
Ingredients
- 1 1/2 Tbs. whole fennel seeds
- 2 Tbs. whole black peppercorns
- 1 Tbs. dried lavender
- 1 Tbs. dried rosemary
- 2 Tbs. dried thyme
- 2 Tbs. dried oregano
- 1 Tbs. dried marjoram
- 2 Tbs. red chili flakes
- 2 Tbs. sugar
- 4 Tbs. coarse salt
Instructions
- In a small, heavy fry pan over medium heat, combine the fennel seeds and black peppercorns. Cook, shaking the pan frequently, until the spices are aromatic and the fennel seeds start to darken, about 3 minutes. Spread the toasted spices out on a large plate (crowding will cause them to steam and soften).
- When the spices are cool, transfer them to a spice grinder and add the lavender, rosemary, thyme, oregano, marjoram and red chili flakes. Pulse to grind, periodically shaking the grinder (while holding the cover tightly) to keep the spices evenly distributed for a uniform grind.
- Transfer the ground spices to a small bowl and stir in the sugar and salt. Makes about 1 cup.
- Recipe Courtesy of Adam Sobel, Executive Chef, Bourbon Steak, Washington, D.C.
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