Fennel Spice Rub
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 102
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 17
- Dietary Fiber
- 12
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 71
- Total: 10 min
- Prep: 10 min
Ingredients
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
Directions
- 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.