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Ingredients15 m servings 13 cals
Original recipe yields 8 servings
- Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
- Combine fennel seed mixture and salt in a food processor and blend to a fine powder.
Per Serving: 13 calories; 0.6 g fat; 2.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition
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