Give Now

Earth Eats: Real Food, Green Living

Aux Poivres Spice Blend

Think classic French steak au poivre on steroids and you have Aux Poivres Spice Blend.

Think classic French steak au poivre on steroids and you have Aux Poivres Spice Blend. Instead of just one peppercorn, the blend has five, plus fennel and coriander.

It makes a great pepper crust on tuna and salmon but can be used on roasts and directly in dishes as a seasoning as well. I find myself using it on all my meat cooking, even on my bacon for breakfast.

It is a coarser blend than most so it should be added a bit earlier in the recipe than standard ground pepper.

If you can’t find all the various peppercorns in your area, just use the ones you can. You can replace it with a good-quality homemade cracked black pepper, butcher’s style.

Aux Poivres Spice Blend


  • 2 tablespoons cracked black pepper
  • 2 tablespoons cracked white pepper
  • 2 tablespoons Chinese Szechuan pepper
  • 3 tablespoons fennel seeds
  • 4 tablespoons coriander seeds
  • 2 tablespoons guinea pepper
  • 1 teaspoon crushed red pepper flakes

Cooking Directions

  1. Coarsely crack all the peppercorns and spices separately and combine the red pepper flakes.
  2. Store in an airtight container in a cool, dry place.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media