6 Tablespoons Olive Oil
3 teaspoons Fennel Seeds, crushed
4 cloves Garlic, minced
2 teaspoons fresh grated Ginger
3 teaspoons Marash or Aleppo Chile Flakes
3 teaspoons Black Lime
1/2 teaspoon ground Cardamom
1/2 teaspoon Kosher Sea Salt
Heat olive oil in a skillet.
Once hot (not smoking or shimmering, that is too hot), cut the heat and add crushed fennel to toast.
Give it a quick stir then add garlic and ginger while the oil is still hot. This will gently cook the garlic and ginger.
Add remaining ingredients and let mixture cool to room temperature.
Place in a jar for storage. If not using the same day, store in the refrigerator for up to a week.