Spice Cure

Name: Spice Cure
Yield: makes almost 1 cup
Ingredients: 1 (1-inch) piece of cassia or cinnamon stick; 2 silver dollar–size pieces of dried tangerine peel (available in Asian markets); 2 star anise; 1 teaspoon Sichuan peppercorns; 1 medium red dried chile; 1/2 cup kosher salt; 1/4 cup sugar

December 9, 2011

This cure also works well for duck confit and to flavor roast pork. It keeps in a sealed container for several weeks. Homemade dried tangerine peel can be made in a few days by leaving fresh peel in a warm, dry spot.

Recipe information

Yield
makes almost 1 cup

Ingredients

1 (1-inch) piece of cassia or cinnamon stick

2 silver dollar–size pieces of dried tangerine peel (available in Asian markets)

2 star anise

1 teaspoon Sichuan peppercorns

1 medium red dried chile

1/2 cup kosher salt

1/4 cup sugar

Preparation

Put the cassia, tangerine peel, star anise, peppercorns, and chile in a spice grinder and process until evenly ground. Transfer to a small bowl and stir in the salt and sugar.

Cooking in the Moment

TagsCinnamon Herbs & Spices Chile Vegetable Tangerine Citrus Fruit Sichuan Peppercorn Nut Free Dairy Free Gluten Free Vegan Vegetarian Make Ahead 5 Ingredients or Fewer Easy Quick No-Cook Cookbooks

Recipe notes

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