Fennel Seed-Salt Rub

Ingredients

• 2 teaspoons peppercorns whole black
• 2 large pinches ground pepper 
• 0.3 cup fennel seeds 
• 1.5 tablespoons kosher salt 

Equipment

• bowl
• frying pan

Directions

1. Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes.
2. Let cool. Finely grind fennel seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and cayenne pepper. DO AHEAD: Canbe made 1 month ahead. Store airtight atroom temperature.