A friend (Bruce) asked me one day to design a five spice blend for a piece of music he wanted to write. Not Chinese five spice, but a completely different blend. The idea was that I would also assign an instrument to a particular spice. Well, it sounded like fun, and I though about it for a while. I decided to call it BK five spice (the friends initials who commissioned it) and it ended up as tarragon, basil, fennel seed, rosemary and lavender. It’s a nice light pleasant blend that works well on lighter meats, especially whitefish and is enhanced nicely by lemon juice.
