Spiced Salt

1. 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.

2. 2

   Let cool.

3. 3

   Grind in a spice grinder or in a mortar and transfer to a bowl.

4. 4

   Add the ground pepper and salt and mix well.

* Per serving · 4 servings · Values may vary.

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