Michael Chiarello’s Fennel Spice Rub
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Spice Mix
Ingredients
Scale
- 1 cup fennel seeds
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns *
- 3 tablespoons grey salt (I use sea salt or kosher – see conversion chart)
Instructions
Toast whole spices until just fragrant in a dry skillet. Let cool, then grind. (If you don’t let them cool, they will gum up.) Mix together and use it to sprinkle on any manner of things.
* if you can’t find white peppercorns, use about a tablespoon of powdered white pepper. Black pepper does not give the same flavor to the spice rub.