You can grind the Sichuan
peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.
Not exact matches
Black pepper is necessary to absorb the key antioxidants
in most
spices and foods, including turmeric, so get a pepper
grinder and fill it with Tellicherry
peppercorns.
1 tablespoon whole black
peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried ginger powder Combine all ingredients
in a
spice grinder or a powerful blender and process into a fine powder.
Place the roasted
spices and
peppercorns in a mortar and pestle or clean coffee
grinder and work them until they are finely ground.
Place the
peppercorns and cumin seeds
in a
spice or coffee
grinder and process to a fine powder.
Coarsely grind the
peppercorns, allspice, and cumin seeds
in a
spice or coffee
grinder.
Place the annatto, oregano,
peppercorns, salt, canela, cloves, allspice and cumin
in a
spice grinder or clean coffee
grinder and process to a fine powder.
In a
spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and
peppercorns.
To make the marinade, blend the dried chilli, mushroom and black
peppercorns to a powder
in a
spice grinder and add to a medium bowl.
Meanwhile, make the carrot salad:
In a
spice grinder, combine the toasted coriander, fennel seeds,
peppercorns, caraway seeds and cumin seeds.
Preheat the oven to 325 degrees F. Grind the fennel seeds,
peppercorns and salt
in a
spice grinder.
Make the jerk marinade:
In a
spice grinder or with a mortar and pestle, grind the allspice and black
peppercorns until coarsely ground.
In a food processor or
spice grinder, grind the
peppercorns and the salt until you have a fine powder.
Crush fennel seeds,
peppercorns, pepper flakes and dried rosemary
in a mortar and pestle (or pulse once or twice
in a
spice grinder — you want them slightly ground, but not pulverized).