Squab Spice

Preparation info
  • Makes about

    ⅓ cup

    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About


  • ¼ stick cinnamon, broken into small pieces
  • 1 tablespoon coriander seeds


Toast the cinnamon, coriander, cloves, and quatre-épices in a small skillet over low heat until fragrant.

Finely grind the toasted spices with the black pepper in a spice or coffee grinder. Sift through a fine-mesh strainer, stirring with a spoon. Store in a sealed container at room temperature or in the freezer. (The squab spice begins to lose some of its intensity after a few days; fr