Spiced Salt

Use this flavored salt as a dip for any fried food or as a dry rub in cooking.

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  • Servings: Makes about 1/4 cup

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

How to make this recipe

  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. Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl. Add the ground pepper and salt and mix well.

Contributed By Published May 1996

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