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Braise white beans with cured chorizo and this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot puree.
Makes about 1/3 cup or 28 grams
Recipe by Lior Lev Sercarz from The Spice Companion
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.