Ingredients

• 1/4 cup fennel seeds
• 2 teaspoons whole black peppercorns
• 1 1/2 tablespoons kosher salt
• 2 large pinches of cayenne pepper

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Instructions

1. Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. 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: Can be made 1 month ahead. Store airtight at room temperature.