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Black Lime and Fennel Paste


6 Tablespoons Olive Oil

3 teaspoons Fennel Seeds, crushed

4 cloves Garlic, minced

2 teaspoons fresh grated Ginger

3 teaspoons Marash or Aleppo Chile Flakes

3 teaspoons Black Lime

1/2 teaspoon ground Cardamom

1/2 teaspoon Kosher Sea Salt


  • Heat olive oil in a skillet.

  • Once hot (not smoking or shimmering, that is too hot), cut the heat and add crushed fennel to toast.

  • Give it a quick stir then add garlic and ginger while the oil is still hot. This will gently cook the garlic and ginger.

  • Add remaining ingredients and let mixture cool to room temperature.

  • Place in a jar for storage. If not using the same day, store in the refrigerator for up to a week.


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