Spiced Salt

Directions

1. 1
   In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes.
2. 2
   Let cool.
3. 3
   Grind in a spice grinder or in a mortar and transfer to a bowl.
4. 4
   Add the ground pepper and salt and mix well.