1 tablespoon Sichuan peppercorns or black peppercorns
2 teaspoons white sesame seeds
1 tablespoon crumbled dried nori
1 tablespoon dried tangerine or orange peel
1 tablespoon chili powder
1 teaspoon black sesame seeds
1 teaspoon poppy seeds
Instructions
Put the peppercorns and white sesame seeds in a spice or coffee grinder and grind to a coarse powder. Add the nori and tangerine peel and grind quickly, about 5 seconds.
Mix in the chili powder, black sesame seeds, and poppy seeds. Store in a tightly covered opaque container and refrigerate for up to 3 months.