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Five-Spice Rub

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  1. 1/2 teaspoon fennel seeds
  2. 1/2 teaspoon aniseed
  3. 1/2 teaspoon coriander seeds
  4. 1/2 teaspoon cumin seeds
  5. 1/2 teaspoon dill seeds
  6. 1 cup olive oil
  1. In a small dry skillet, toast the spices over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and finely grind. Transfer to a bowl; stir in the oil.
Serve With Pork, chicken: marinate 6 to 9 hours. Any firm white-fleshed fish: 2 to 3 hours.
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