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Bon Appétit

Fennel Seed-Salt Rub

By Melissa Hamilton and Christopher Hirsheimer
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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

  1. 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.

TagsCondimentDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerMake AheadBon Appétit

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