1tspJapanese Sancho peppercorns or Sichuan peppercorns
2tspdried orange peel
2Tbspred chilli flakes
1tspblack sesame seeds
1tspwhite sesame seeds
1tspNoriroasted seaweed for sushi
½tspground ginger
Instructions
Everything needs to be pounded or chopped in a chopper, then mixed together and stored.
Place the peppercorns and orange peel in a small frying pan and dry roast for 1 - 2 minutes on medium-low heat until you get a lovely aroma. Don't let it burn. Leave to cool for 5 minutes.
While waiting for them to cool, let's blitz everything else that needs to be milled. Place the chilli flakes and both the sesame seeds into a spice mil and blitz to a semi coarse grind. Place in a bowl. Don't worry about the stubborn sesame seeds that stay whole, this just adds to the final flavour and texture.
Tear up the nori and grind to a semi coarse texture in the spice mill. Add to the same bowl.
Now blitz the orange peel and peppercorns to about the same size.
Finally, mix everything together very well and store in a spice jar in a cool dry place, as you would your other spices.
Try and use it within a month as its potency will decrease as with all spices.
Notes
Nutritional information is for the full recipe yield (1 small jar).