Fennel: one of the Seasons of Love (SiR VII) – spice rub

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Spice is Right VII – the Seasons of Love

(click on image for larger view)
spice shelf We are big fans of dry rubs (Spice Rubs #1, #2, #3). I’ve mentioned before that one of my favourites is Old Bay Seasoning. Lately though, T has created a new spice rub that has the wonderful flavour of fennel seed.

Strangely enough, I have never really liked licorice candy or licorice flavoured liqueurs and eau de vies. But I do love the licorice flavour of anise, tarragon, dill seed or fennel seed in savoury dishes. (mmmm, or in shrimps in pernod sauce….)

Spice Rub #4

  • 3 Tbsp demerara sugar
  • 1 Tbsp salt
  • 1 Tbsp freshly ground pepper
  • 1 Tbsp garlic granules
  • 1 Tbsp dry chili flakes
  • 1 Tbsp dried thyme
  • 1 tsp crushed fennel seeds
  • 1 tsp Hungarian paprika

preparation

  1. Mix sugar and spices well (use a pestle and mortar or your coffee dried herb & spice grinder). Of course, as always, the measurements are not written in stone; you will probably want to change the amounts of each ingredient to suit your tastes.
  2. Store in a jar on the shelf. This is a dry marinade. Rub generously on chicken or pork about an hour (or more) before grilling. (Refrigerate the meat after rubbing in the spices.)

Also see Spice Rubs #1, #2, #3

This is absolutely fantastic on grilled pork tenderloin or smoked and barbecued pork shoulder. It’s also excellent on grilled chicken. The sugar gets caramelized and the fennel offers just the right amount of licoriceness – not necessarily apparent in every bite. Really, it’s wonderful. Try it. I hope you’ll love it as much as we do.

Deadlines!! Deadlines!!! I cannot believe it is already the middle of October! In order to post this in time, I have reverted to a virtually photographless post. (The above photograph was taken in February. Our spice rubs are on the middle shelf on the left side and the fennel seed is in one of the jars on the right side of the middle shelf.)

I love this note about fennel from Wikipedia

Greek mythology claims Prometheus used the stalk of a fennel plant to steal fire from the gods.

And from Gernot Katzer’s Spice Pages:

Fennel pollen, also known as “spice of the angels”, has a subtle fennel flavour

Read more about fennel (Foeniculum vulgare):

This month, the Spice is Right (SiR) VII is hosted by Danielle (Habeas Brülée).

Yikes. And tomorrow is World Bread Day. I hope I manage to bake one of my favourite breads in time to celebrate!!

This entry was posted in crossblogging, food & drink, posts with recipes, side, SiR, JFI, spicy on by .

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  • Looks great! I don’t like licorice-tasting things myself, but oh the demerara and paprika..!

  • ejm

    It really is, Danielle. I hope you’ll try it. Just use a little less fennel seed if you’re concerned and bear in mind that I really really don’t much like licorice on its own – this might well be the spice rub to convert licorice dissenters like us into the licorice lovers’ camp!

  • That sounds worth trying, then. I was actually consider doing a SIR theme of coming up with a use you like of a spice you generally hate. Once in a while I have enjoyed things with a little fennel in them, and I love Thai iced tea, which is made with star anise.