Saffron-Fennel Salt

Ingredients

• 1 tablespoon fennel seeds
• ½ teaspoon dried orange peel (available at www.worldspice.com)
• 1 dried chile de arbol, seeds removed
• 1 pinch (1/2 gram) saffron, crushed
• ¼ cup medium-textured sea salt or kosher salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    12 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 1/3 cup

Preparation

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. Add the fennel and grind until the seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container.

10 minutes