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inwong's spice mix

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Ingredients for 1 servings:

  • 4 tsp black peppercorns
  • 2 tsp black cumin, whole
  • 2 tsp fennel seeds
  • 2 tsp coriander, whole
  • ½ star anise, 4 – 5 whole points
  • 1 tsp chili flakes, mild
  • 1 tsp orange peel, chopped, dried

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

My favorite – versatile

Toast all the spices, except for the chili flakes and orange peel, in a pan over low heat without oil or fat until they begin to smell. Remove immediately, place them in a mortar with the chili flakes and orange peel, give them a light crush, and then transfer them to a spice grinder. I use it to season almost everything, including unmarinated grilled meat after grilling, poultry, salads, vegetables, sauces, and marinades. It’s very versatile.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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