Seven-Spice Powder

Name: Seven-Spice Powder
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

December 9, 2011

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.

Cooking in the Moment

TagsKorean East Asian Asian Nori Seaweed Ancho Chile Chile Vegetable Orange Citrus Fruit Gluten Free Dairy Free Vegan Vegetarian Keto Easy Make Ahead Quick No-Cook Cookbooks

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