Ingredients

• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt

Preparation

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Michael Chiarello, Napa Style