Fox Spice and Carrot Crumble

Use this versatile warm spice blend to make a carrot crumble topping for your favorite savory dishes.

1/3 cup and about 3/4 cup


Fox Spice

  • 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

Carrot Crumble

  • 2 cups carrot pulp (from 3 pounds orange carrots that have been juiced)

  • 2 teaspoons granulated sugar

  • 1 1/2 teaspoons Fox Spice (see above)

  • 1 teaspoon kosher salt

  • 2 tablespoons extra-virgin olive oil


Make the Fox Spice

  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.

Make the Carrot Crumble

  1. Spread the pulp evenly on a dehydrator tray and dehydrate at 125º to 135ºF for at least 8 hours, or until completely dry. You should get about 3/4 cup of dehydrated pulp.

  2. Transfer the pulp to a mortar and pestle and grind until you have the rustic texture of a fine breadcrumb. (A food processor will turn your breadcrumbs into more of a uniform powder.) Transfer to a bowl and add the sugar, spice, and salt and stir together.

  3. Store in an airtight container indefinitely at room temperature. Stir in the olive oil until combined.

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