Fox Spice

Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)

  • Servings: 1/3 cup (80 milliliters)

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Ingredients

  • 2 1/2 tablespoons black peppercorns
  • 2 tablespoons ground mace
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole cloves

How to make this recipe

  1. In a wide sauté pan, combine the peppercorns, mace, cinnamon, coriander seeds, and cloves and toast over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer the spices to a spice grinder and process until very finely ground. Transfer the spice blend to an airtight container and store at room temperature for up to 2 months. When the blend loses its fragrance, make a new batch.

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