Fennel Seed-Salt Rub

Name: Fennel Seed-Salt Rub
Yield: 4 servings
Ingredients: 1 1/4 cup fennel seeds; 1 2 teaspoons whole black peppercorns; 1 1 1/2 tablespoons kosher salt; 1 2 large pinches of cayenne pepper

From the kitchen of Carly

Toasted fennel seeds ground with black pepper, kosher salt, and cayenne create a fragrant, slightly sweet rub with real heat. Use it on pork, chicken, or fish. Makes enough to keep on hand for a month of better dinners.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup fennel seeds
12 teaspoons whole black peppercorns
11 1/2 tablespoons kosher salt
12 large pinches of cayenne pepper

Instructions

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.