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Fennel Seed-Salt Rub

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic fennel seed and salt rub is a versatile cupboard staple that brings a sophisticated, savoury depth to a variety of dishes. By lightly toasting the fennel seeds, you release their natural oils and aniseed notes, which pair beautifully with the sharp heat of black peppercorns and a subtle punch of cayenne pepper. It is an excellent way to add instant character to your cooking without the need for added sugars or complex marinades.

As a brilliant example of a low-sugar seasoning, this homemade rub is particularly effective when used on slow-roasted pork, pan-seared white fish, or even tossed through roasted root vegetables. Prepare a batch in advance to keep in your pantry; it stays fresh for up to a month and makes an effortless gift for any home cook.

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Ingredients for Fennel Seed-Salt Rub

  • 35g fennel seeds

  • 2 teaspoons whole black peppercorns

  • 1 1/2 tablespoons kosher salt

  • 2 large pinches of cayenne pepper

How to make Fennel Seed-Salt Rub

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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