How do you make fennel salt?

Toast 4 tbsp fennel seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Cool completely, then pulse with 2 tsp kosher salt in a spice grinder or mortar until coarsely ground.

Can you use fresh bay leaves for bay salt?

Dried bay leaves work best for this recipe because they grind more easily and store longer. Fresh leaves contain too much moisture and won't blend into a consistent salt.

How long do homemade spiced salts last?

Store in airtight containers away from light and heat for up to 3 months. Keep lids tightly sealed to prevent moisture absorption and flavor loss.

What dishes pair best with these spiced salts?

Fennel salt works on roasted vegetables and fish. Bay salt complements soups and stews. Coriander salt finishes curries, roasted meats, and root vegetables.

Can you make these in a blender instead of a grinder?

A spice grinder or mortar and pestle gives the best texture. A blender may overmix and create uneven granules, but works in a pinch for coarser blends.

Spiced Salts: 3 Ways (Fennel, Bay, Coriander)

Name: Spiced Salts: 3 Ways (Fennel, Bay, Coriander)
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
Ingredients: 4 tbsp fennel seeds, divided; 2 tsp kosher salt, divided; ⅔ cup broken dried bay leaves, divided; 3 tsp kosher salt, divided; ¼ tsp ground white pepper (optional); 4 tbsp whole dried coriander seeds, divided; 2 tsp kosher salt, divided

1

For Fennel Salt: In a small skillet, toast 4 tbsp fennel seeds over medium heat, stirring often, until fragrant, about 1½ to 2 minutes. Allow to cool for 1 minute.

2

Working in 2 batches, transfer half of the fennel seeds (2 tbsp) to a spice grinder along with half of the kosher salt (1 tsp).

3

Grind to a fine powder. Transfer to a small bowl, and repeat with remaining ingredients.

4

Sift fennel salt through a fine-mesh strainer to remove any fennel seeds that did not grind down.

5

Transfer to a clean, airtight container to store.

6

For Bay Salt: Working in 2 batches, transfer half of the bay leaves (⅓ cup) to a spice grinder along with half of the kosher salt (1 ½ tsp).

7

Grind to a fine powder. This may take up to 1 to 2 minutes of pulsing. Transfer to a small bowl, and repeat with remaining ingredients.

8

Sift bay salt through a fine-mesh strainer to remove and discard any tiny pieces of bay leaves that did not grind down. Stir in ¼ tsp ground white pepper, if using.

9

Transfer to a clean, airtight container to store.

10

For Coriander Salt: In a small skillet, toast 4 tbsp coriander seeds over medium heat, stirring often, until fragrant, 2 to 3 minutes. Allow to cool for 1 minute.

11

Working in 2 batches, transfer half of the coriander seeds (2 tbsp) to a spice grinder along with half of the kosher salt (1 tsp).

12

Grind to a fine powder. Transfer to a small bowl, and repeat with remaining ingredients.

13

Transfer to a clean airtight container to store.