Five-Spice Rub

  • Servings: MAKES 1 CUP

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  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dill seeds
  • 1 cup olive oil

How to make this recipe

  1. In a small dry skillet, toast the spices over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and finely grind. Transfer to a bowl; stir in the oil.

Serve With

Pork, chicken: marinate 6 to 9 hours. Any firm white-fleshed fish: 2 to 3 hours.

Contributed By Published June 1996

455521 recipes/five-spice-rub 2013-12-06T23:26:01+00:00 Scott Cohen summer|barbecue-cookout|american|marinades-and-rubs|fast|weeknight-dinner june-1996,five spice rub,marinades and rubs,grilling recipe,Scott Cohen,The Stanhope recipes,five-spice-rub 455521

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