Janet wrote:

>> I like to rub pork roasts with a mixture of crushed fennel seed, crushed
>> mustard seed (brown mustard seed if I can get it), ground cardamom,
>> ground coriander, ground cloves, salt, and black pepper before roasting.
>> I've never tried cooking a pork roast in my [Ronco Junior] rotisserie; I
>> think it's about time I tried.
>>
> I can't get a mental handle on that spice combination. My nose keeps
> twitching when I read cardamom, coriander and cloves, but gets confused by
> the fennel and mustard seed. I even got them all down and tasted them --
> can you give me a word picture? Is one of the notes dominant or does the
> mixture need the pork roast to round it out?
> Janet

In the proportions I use, the fennel is dominant. I use only a tiny bit of
cloves, and middling proportions of the other spices.

Bob