Fennel Seed-Salt Rub
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/4 cup
- 2 teaspoons whole black peppercorns
- 1 1/2 tablespoons kosher salt
- Carbohydrate 8 g(3%)
- Fat 2 g(3%)
- Fiber 6 g(22%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 35 mg(1%)
- Calories 49
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.
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.
