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Spiced Salt

Contributed by Rosa Ross

SERVINGS: Makes about 1/4 cup

•FAST
•HEALTHY

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

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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

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.

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