Spiced Salts: 3 Ways

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.

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).

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

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

Transfer to a clean, airtight container to store.

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).

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.

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.

Transfer to a clean, airtight container to store.

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.

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).

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

Transfer to a clean airtight container to store.