Toasted Fennel Spice Rub
This spice “dust” adds depth to roasted vegetables and is especially good on sweet potatoes and eggplant. You can also use it to sprinkle over a bowl of soup or stir into hummus.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This spice “dust” adds depth to roasted vegetables and is especially good on sweet potatoes and eggplant. You can also use it to sprinkle over a bowl of soup or stir into hummus.
Ingredients
- 1/4 cup whole fennel seeds
- 2 tsp. coriander seeds
- 1/2 tsp. white peppercorns
- 1/2 tsp. ground cinnamon
- 1/4 tsp. paprika
Preparation
1. Toast fennel seeds, coriander seeds, and peppercorns in dry skillet over medium heat 2 to 3 minutes, or until just fragrant and lightly toasted. Transfer to small plate. Cool.
2. Grind mixture in spice mill or coffee grinder until just short of fine powder. Transfer to small bowl. Stir in cinnamon and paprika, and season with dash of kosher salt, if desired.
Nutrition Information
- Calories 19
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 2 g
- Protein Content 0.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 4 mg
- Sugar Content 0.5 g