Call it CCF for short: our uniquely savory take on a classic Ayurvedic blend is often used as a digestive aid, but it’s also a culinary star, forming the flavor backbone of richly spiced dishes like chickpea curries and hearty meat stews. Warm, toasty cumin and sweet, cooling fennel seeds from India bring dimension and balance to a base of woodsy and floral Vietnamese coriander. For the best flavor and enzymatic action, bloom the spices in hot oil or ghee until fragrant. CCF blends are traditionally steeped as an herbal tea, however our coriander-led formulation is built for cooking. Rub it generously on meat, fish, or tofu with salt before roasting. Or use it as the flavor base for tender vegetable sautees like green beans, spinach or Brussels sprouts. We like to pair CCF with onions and garlic for a multifaceted savory verve, especially with beans and lentils. Coconut milk is optional, but especially nice with the fennel.
