Spiced Salt

• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon Szechuan peppercorns
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons coarse salt

1. In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes.
2. Let cool.
3. Grind in a spice grinder or in a mortar and transfer to a bowl.
4. Add the ground pepper and salt and mix well.

cumin seeds, fennel seeds, freshly ground pepper, coarse salt

Taken from www.foodandwine.com/recipes/spiced-salt (may not work)