SAFFRON-FENNEL SALT
Provided by Sara Dickerman
Categories condiments
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Toast the fennel seeds in a dry skillet until they are fragrant.
- 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.
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