Recipe from Michael Chiarello’s Casual Cooking
This spice mix is handy to keep around. I use it to season mixed roasted vegetables, on chicken or other meat or even in soup.
1 cup fennel seeds
3 Tablespoons coriander seeds
2 Tablespoons white peppercorns
3 Tablespoons kosher salt
Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat-I use my cast iron pan for this. Watching carefully, toss the seeds frequently so they toast evenly. When they’re light brown and fragrant, pour them on a plate to cool.
Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand an shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months or freeze for up to a year.