| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | St. louis p, Post1 | 1 | servings |
INGREDIENTS
| 1 | tb | Fennel seeds |
| 1 | tb | Coriander seeds |
| 1 | tb | Coarse salt |
| 2 | ts | Freshly ground black pepper |
INSTRUCTIONS
Put fennel and coriander seeds in a small pan over high heat. Toast for 2 to 3 minutes, until seeds turn a deep golden brown. Put seeds in food processor fitted with steel blade; process until finely ground. Mixture does not have to be perfectly smooth. Combine with salt and pepper. Store in an airtight jar. Yields a scant 1/4 cup. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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