Togarashi

Ingredients

• 1/4 cup black sesame seeds
• 1/4 cup paprika
• 2 tablespoons dried basil
• 2 tablespoons dried bay leaves, ground
• 2 tablespoons Szechwan black pepper
• 2 tablespoons cayenne pepper
• 1/4 cup dried red chiles
• 2 tablespoons sea salt
• 2 tablespoons orange zest

Method

• Puree all of the ingredints for 2 minutes or until finely ground. Store for up to 6 months at room temperature in a tightly sealed container.

Notes

• Description:
• "A Japanese all-purpose spice."
• Yield:
• "1 1/4 cups"SOURCE: Charlie Trotter