Fox Spice
Method
Jeremy Fox developed this custom charcuterie spice while cooking at Manresa, but still relies on it for a variety of uses (like in his Carrot Juice Cavatelli with Tops Salsa and Spiced Pulp Crumble) in the kitchen at Rustic Canyon.
Adapted from On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox (Phaidon, 2017).
- 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
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 them until very finely ground. Transfer the spice blend to an airtight container and store it at room temperature for up to 2 months. When the blend loses its fragrance, make a new batch.
Yield
1/3 cup