Basque Spice Blend
Braise white beans with cured chorizo add this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot puree.
Braise white beans with cured chorizo add this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot puree.
Spice Blend
Makes about 1/3 cup or 28 grams
Recipe by Lior Lev Sercarz from The Spice Companion
1/4 cup /5 grams crushed dried marjoram
3 Tablespoons/ 15 grams Espelette pepper flakes
1/2 Tablespoons/ 3 grams anise seed, ground
1 teaspoon/ 3 grams granulated dried orange peel
Scant 3/4 teaspoon/ 2 grams caraway seed, ground
Weigh (preferable) or measure out the spices individually.
Grind the anise and caraway in a dedicated spice grinder.
Mix all spices together.
Store in an airtight container.
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