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Fennel, Chilli, and Maple Dry Brine

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

Meets Patient’s editorial guidelines

This aromatic fennel, chilli and maple dry brine is a sophisticated way to season your favourite roasts. Combining the liquorice notes of star anise and fennel with a gentle heat from red pepper flakes, this low-sugar rub draws out moisture to ensure a beautifully seasoned, crisp finish. The addition of maple sugar provides a subtle, woody sweetness that caramelises perfectly under heat, offering a more nuanced flavour than traditional salt-heavy seasonings.

Ideal for preparation in advance, this versatile dry brine works exceptionally well on pork loin or whole roasted chicken. By prepares the mixture ahead of time, you allow the flavours to meld, making it an effortless addition to a Sunday roast or a special occasion dinner. Simply store any leftover rub in the fridge to keep the herbs fresh and the spices potent.

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Ingredients for Fennel, Chilli, and Maple Dry Brine

  • 6 whole star anise pods

  • 2 tablespoons fennel seeds

  • 100g kosher salt

  • 50g maple sugar or 3 tablespoons s brown sugar

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons crushed red pepper flakes

How to make Fennel, Chilli, and Maple Dry Brine

Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.

DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

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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