inwong's Mediterranean spice mix

Ingredients for 1 servings:

• 1 tbsp peppercorns
• 1 tbsp fennel seeds
• 20 g coarse sea salt (fleur de sel)
• ½ tsp chili flakes (e.g. Pul Biber)
• ½ tsp lemon peel, grated, dried
• 3 tbsp herbs de Provence
• 2 tbsp sugar, brown
• 2 tsp, crushed paprika powder, sweet
• 2 pinches of ginger powder
• 2 pinches garlic powder
• 8 pieces of dried tomatoes, very finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Use: Salad marinades, dressings, steaks, poultry or veal and much more

Roast the peppercorns and fennel seeds in a pan without fat or oil over low heat until they begin to smell (after about 10-15 minutes). Let them cool. Then coarsely grind both in a mortar with sea salt and chili flakes. Add the grated lemon zest, Provençal herbs, and sugar, and grind a little more finely. Transfer the resulting spice powder to a bowl. Add the finely chopped sun-dried tomatoes, paprika, ginger, and garlic powder, and mix thoroughly. Transfer to appropriate containers and store in a dry place.