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