This is a spice blend that I frequently use in the Fall season. It’s used for items like soups, sides, and even meats! Typically, you’ll see me toss this blend on Fall ingredients like butternut or spaghetti squash, roasted vegetables, and potatoes.
This week on KAMR Today in Amarillo with Angelina and Chris, I’ll use this rub for the vegetables of a great Butternut Squash and Apple Soup!
Toasted Fall Spices
- 1/4 cup Fennel Seed
- 1 tbsp Coriander Seed
- 1 tbsp Black Peppercorn (or green)
- 2 tbsp Chile Powder (New Mexico) ground
- 2 tbsp Kosher Salt
- 1 tbsp Cinnamon ground
- 1 tsp Allspice ground
- 1 tsp Cloves ground
Toss all ingredients together in a cold saute pan.
Slowly heat, tossing occasionally.
Once you smell an intense, spiced aroma…remove from heat.
Grind all spices together in grinder (or mortal and pestle).