Name: Og Spice Blend
Yield: Makes about 3 tablespoons/24 grams
Ingredients: 1 1/2 tablespoons/15 grams ground sumac; 2 teaspoons/2 grams dried rosemary leaves, ground; 1/2 tablespoon/3 grams cumin seeds, toasted and ground; 1 teaspoon/3 grams fennel seeds, toasted and ground; Scant 3/4 teaspoon/1 gram crushed Aleppo chile, or other mild chile flake

Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio heads when grilled.

Og Spice Blend

Author: Lior Lev Sercarz from The Spice Companion
Servings: Makes about 3 tablespoons/24 grams
Category: Spice Blend

Ingredients

1 1/2 tablespoons/15 grams ground sumac
2 teaspoons/2 grams dried rosemary leaves, ground
1/2 tablespoon/3 grams cumin seeds, toasted and ground
1 teaspoon/3 grams fennel seeds, toasted and ground
Scant 3/4 teaspoon/1 gram crushed Aleppo chile, or other mild chile flake

Directions

Weigh (preferable) or measure out the spices individually.
Toast the cumin and fennel seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
Grind the rosemary, cumin, and fennel together in a dedicated spice grinder. We like this one.
Mix ground spices together in a bowl with sumac and chile. Store in an airtight container.