Developed by spice expert and proprietor of La Boîte, this brightly flavored spice blend is nutty and sour, with a hint of acidity and the perfect amount of heat. Use it on roast duck, short ribs, beets, or grilled octopus. Get the recipe for Taste of 2016 ». Matt Taylor-Gross
Developed by spice expert and proprieter of La Boîte, this brightly flavored spice blend is nutty and sour, with a hint of acidity and the perfect amount of heat. Use it on roast duck, short ribs, beets, or grilled octopus.
Featured in: Spice Guru Lior Lev Sercarz on the Taste of 2016
Taste of 2016
This spice blend is nutty and sour, with a hint of acidity and the perfect amount of heat. Use it on roast duck, short ribs, beets, or grilled octopus.
Yield: makes about 2/3 cup
Time:
5 minutes
Ingredients
- 3 dried black limes, crushed by hand
- 3 tbsp. Urfa biber
- 2 tbsp. nigella seeds
- 4 tsp. coffee flour
- 2 tsp. soy sauce powder
- 2 tsp. white vinegar powder
Instructions
- In a spice grinder, process limes until coarsely ground. Scrape the ground limes into a bowl and whisk in remaining ingredients until evenly combined. Transfer to an airtight container and store at room temperature for up to 2 months.
