spices

Fennel Pollen

Fennel pollen is the most potent form of fennel, but also the most expensive part of the anise plant.  The yellow pollen is picked and dried and used to season many dishes.  After the pollen has dried, it has a tan/brown color to it and is very fragrant.  It is by far my favorite part of the anise plant to use, next to the bulb.  Fennel pollen is one of those ingredients that can completely transform a dish and is usually one of my secret ingredients when cooking.  Amazon has it available through multiple suppliers.

Pâté Spice

I got this spice mix out of a charcutiere book that is practically by my side everyday.  I keep this mix in a very tightly sealed container so its there when I need it, and it can be adjusted to your liking when making pâté.

Pâté Spice

4t         Ground Cloves

4t         Ground Nutmeg

4t         Ground Ginger

4t         Ground Coriander

8t         Ground Cinnamon

1/4C     Ground White Pepper

Pimenton d’Espelette

The plant, originally from Mexcio and to a lesser extent South America, was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the preservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black peppeer and is a key ingredient in their cooking.  Its spice is similar to the common crushed red pepper, maybe a little milder.