Ingredients
1/4 cup fennel seeds
1/4 cup anise seeds
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon whole allspice berries
Preparation
Place all the spices into a heavy bottomed frying pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn. When the mixture smells strong and fragrant–within 3 to 5 minutes–the spices are fully toasted. Transfer to a plate or shallow bowl immediately and let cool to room temperature. Once cool, grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices. Store in a container in a cool dry place and use up within six months–which will not be a problem if you find yourself turning to this spice combo as much as I do!
