Saffron-Fennel Salt

1. 1

   Toast the fennel seeds in a dry skillet until they are fragrant.

2. 2

   Using a mortar and pestle or spice grinder, finely grind the orange peel and chile.

3. 3

   Add the fennel and grind until the seeds are coarsely ground.

4. 4

   Blend the fennel mixture with the saffron and salt.

5. 5

   Store in an airtight container.

No additional tips available.