Ingredients

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Instructions

Put the fennel seeds, coriander seeds, and
peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly.
When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they
will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to
redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.