Five-Spice Rub

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

fennel seeds, aniseed, coriander seeds, cumin seeds, dill seeds, olive oil

Taken from www.foodandwine.com/recipes/five-spice-rub (may not work)

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