Fennel Seed-Salt RubHirsheimer & Hamilton
Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.
Recipe information
Yield
Makes about 1/4 cup
Ingredients
1/4 cup fennel seeds
2 teaspoons whole black peppercorns
1 1/2 tablespoons kosher salt
2 large pinches of cayenne pepper
Preparation
Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind fennel seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and cayenne pepper. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
Recipe notes
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