Active Time

　　10 min

　　Total Time

　　10 min

Ingredients

　　3 tablespoons fennel seeds

　　2 tablespoons dried green peppercorns

　　1 1/2 tablespoons dried thyme

　　1 tablespoon dried rosemary

　　2 Turkish bay leaves or 1 California

　　1 tablespoon kosher salt

　　Equipment: an electric coffee/spice grinder

　　Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

　　Cooks' notes:

　　Spice rub keeps in a sealed container in a cool, dark place 6 months.