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.
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Ingredients
1/4 cup/5 grams crushed dried marjoram
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3 Tablespoons/15 grams Espelette pepper flakes
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1/2 Tablespoons/3 grams anise seed, ground
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1 teaspoon/3 grams granulated dried orange peel
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Scant 3/4 teaspoon/2 grams caraway seed, ground
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Directions 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.
