Saffron-Fennel Salt

• 1 tablespoon fennel seeds
• 1/2 teaspoon dried orange peel (available at www.worldspice.com)
• 1 dried chile de arbol, seeds removed
• 1 pinch (1/2 gram) saffron, crushed
• 1/4 cup medium-textured sea salt or kosher salt

1. Toast the fennel seeds in a dry skillet until they are fragrant.
2. Using a mortar and pestle or spice grinder, finely grind the orange peel and chile.
3. Add the fennel and grind until the seeds are coarsely ground.
4. Blend the fennel mixture with the saffron and salt.
5. Store in an airtight container.

fennel seeds, orange peel, saffron, salt

Taken from cooking.nytimes.com/recipes/8519 (may not work)