Recipe information
Yield
Makes about 1/4 cup Servings
Ingredients
1
/4 cup fennel seeds
2
teaspoons whole black peppercorns
1
1/2 tablespoons kosher salt
2
large pinches cayenne pepper
Preparation
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.
Nutrition Per Serving
1 teaspoon per serving
1 serving contains: Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 720