- makes ¼ cup serves
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 tsp white peppercorns
- 1 tsp Sichuan peppercorns
- 3 tsp cumin seeds
- 1 tsp garlic powder
- 2 tsp Sichuan or regular chilli powder
- 2 tsp chilli flakes
Instructions
- Combine the whole spices in a small dry frying pan and toast over low heat, shaking the pan regularly to ensure the spices toast evenly.
- When the spices are fragrant and aromatic, stir through the garlic powder, chilli powder and chilli flakes and toast for a further 30 seconds. Allow to cool completely, then transfer to a mortar and pestle, then grind to a coarse powder. Transfer to an airtight container and store in the cupboard in a cool, dry place.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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