Enliven rice or wheat berries by cooking them in chicken or vegetable stock seasoned with this blend, or sprinkle it on celery root before roasting.

Joon Spice Blend

Name: Joon Spice Blend
Yield: Makes about
Ingredients: 2 pieces/10 grams black Omani limes, ground; 2 pieces/10 grams white Omani limes, ground; 3 Tablespoons/3 grams dried tarragon leaves, ground; 2 Tablespoons/5 grams dried dill, ground; 1 teaspoon/3 grams fennel seeds, toasted and ground

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Servings/Yield

Makes about 1/3 cup/31 grams

Author:

Lior Lev Sercarz from The Spice Companion

Ingredients

2 pieces/10 grams black Omani limes, ground
2 pieces/10 grams white Omani limes, ground
3 Tablespoons/3 grams dried tarragon leaves, ground
2 Tablespoons/5 grams dried dill, ground
1 teaspoon/3 grams fennel seeds, toasted and ground

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Directions

Weigh (preferable) or measure out the spices individually.
Toast the fennel in a skillet over medium heat. Stir constantly and stop when the fennel smells fragrant. Remove to a cool bowl.
Grind all spices together in a dedicated spice grinder. We like this one.
Store in an airtight container.