Ingredients
Equipment
Method
- Dry roast peppercorns and orange peel in a frying pan. Keep the flame low so that they don’t get burnt. Put aside to cool down.
- Put all the ingredients including Sichuan peppercorns and orange peel in a spice grinder and grind until coarsely ground. Do not make fine powder.
- Sprinkle right on your favorite dish. Or store it in an airtight container for later use.
Notes
Do not skip the roasting step, otherwise, you’ll miss out on the authentic flavors.
Use good quality Japanese Nori for best results. You’ll find them in grocery stores.
Store in a dry, airtight container away from moisture and heat. I recommend using it within 2 months. After that, the spices will naturally lose some of the flavor.
As Sichuan peppercorns are very hot, use less if you prefer less spicy. Or more if you love your rub extremely spicy.
Do not grind the spices into fine powder. It’ll ruin the whole game.
You can use lemon zest if you don’t have orange peel available. But it will taste slightly different.
Apart from meaty dishes, our seven-spice seasoning compliments seafood, salmon, scallops, and shrimp.
Use a dry fork, spoons, bowl, grinder, and frypan. A little moisture can ruin the taste and texture of dry rub.