Toasted Fennel Spice Rub - Yoga Journal

Toasted Fennel Spice Rub


This spice "dust" adds depth to roasted vegetables and is especially good on sweet potatoes and eggplant. You can also use it to sprinkle over a bowl of soup or stir into hummus.

  • 1-Tbs. servingServings


  • 1/4 cup whole fennel seeds
  • 2 tsp. coriander seeds
  • 1/2 tsp. white peppercorns
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. paprika


1. Toast fennel seeds, coriander seeds, and peppercorns in dry skillet over medium heat 2 to 3 minutes, or until just fragrant and lightly toasted. Transfer to small plate. Cool.

2. Grind mixture in spice mill or coffee grinder until just short of fine powder. Transfer to small bowl. Stir in cinnamon and paprika, and season with dash of kosher salt, if desired.

Nutrition Information

  • Serving Size: Makes 1/3 cup
  • Calories: 19
  • Carbohydrate Content: 3 g
  • Fiber Content: 2 g
  • Sodium Content: 4 mg