Salt and pepper mix

Salt and pepper mix

By
From
New Thai Food
Makes
1 1/2 cups
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
50g sichuan peppercorns
1 teaspoon cloves
1 teaspoon coriander seeds
2 star anise
1 piece cassia bark
5 dried small red chillies
250g sea salt

Method

  1. Combine the Sichuan peppercorns, cloves, coriander and star anise in a bowl and cover with water. Drain immediately. (This helps to cook them evenly all the way through without the outside burning.)
  2. Dry-roast the spices in a heavy-based saucepan over a low heat, stirring continuously, until they have dried out and become fragrant, for about 8–10 minutes. Add the chillies and continue to dry-roast, stirring continuously, for a further 2–3 minutes. Remove from the heat and cool.
  3. Add the salt, mix thoroughly and grind in a spice or coffee grinder to a fine powder. Store in an airtight container for 4 weeks.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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