Directions:
- 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.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
- N a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.98 Kcal (180 kJ) | ||
| Calories from fat | 24.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 0% | |
| Sodium | 429.64mg | 18% | |
| Potassium | 150.66mg | 3% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 354.22 Kcal (1483 kJ) | ||
| Calories from fat | 203.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.63g | 4% | |
|---|---|---|---|
| Cholesterol | 9.02mg | 0% | |
| Sodium | 3541.01mg | 18% | |
| Potassium | 1241.71mg | 3% | |
| Total Carbs | 39.52g | 2% | |
| Sugars | 0.37g | 0% | |
| Dietary Fiber | 29.8g | 14% | |
| Protein | 11.61g | 3% | |
| Vitamin C | 15.7mg | 3% | |
| Iron | 13.7mg | 9% | |
| Calcium | 838.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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