Fennel Spice Rub

• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt

1. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
2. Watch carefully, tossing frequently so the seeds toast evenly.
3. When light brown and fragrant, pour the seeds onto a plate to cool.
4. They must be cool before grinding, or they will gum up the blades.
5. Pour the seeds into a blender and add the salt.
6. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
7. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

fennel seeds, coriander seeds, white peppercorns, kosher salt

Taken from www.foodnetwork.com/recipes/michael-chiarello/fennel-spice-rub-recipe.html (may not work)