Leftover spice powder can be stored in an airtight container for a few weeks and makes a surprising addition to noodles, soups, and sashimi.
Cooks' Note
Sansho, which is made from the ground berries of the prickly ash tree and is related to Sichuan pepper, has a similarly numbing heat, but with bright lemony notes.
Recipe information
Yield
makes about 1 cup
Ingredients
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted
2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sansho powder (optional)
1 1/2 teaspoons kosher salt
1/4 sheet of nori, finely chopped
Grated zest of 1 small orange
Preparation
Mix all of the ingredients together in a bowl.
