This blend of spices will seem very familiar once you add it to a rye bread recipe... this is what gives certain types of rye bread that fragrant and delectable more-more-more flavour. Ummmm!
You can adjust these spices to your own personal taste, but I have to say I thought this combo with these proportions was perfect.
I plan to use it for more than rye bread, although that too. How about in Rye Spaetzle? I'm thinking cookies. Soup? Casseroles? And...? (Stay tuned.)
makes about 2 tablespoons
10 minutes prep time
2 teaspoons caraway seed
2 teaspoons coriander seed
2 teaspoons fennel seed
1 teaspoon anise seed
1/8 teaspoon fenugreek seed
Measure out the spices into a small bowl. Heat an unoiled small skillet over medium heat. When it is hot, add the spices and cook, stirring regularly, until fragrant and very lightly toasted. Return them to the bowl to cool.
Grind the spices as finely and evenly as you can, using a mortar and pestle, or electric grinder (coffee or spice grinder; Vitamix dry compartment, etc). Keep sealed in a cool dark spot until needed.
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