| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Mixes and s, Oriental / |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
White sesame seeds |
| 3 |
ts |
Sansho, * |
| 1 |
ts |
Small pieces of dried laver (a seaweed, called nori in japan) |
| 3 |
ts |
Flakes of dried tangerine peel |
| 3 |
ts |
Chili powder (togarashi) |
| 1 |
ts |
Black sesame seeds |
| 1 |
ts |
Poppy seeds |
INSTRUCTIONS
* sansho Zanthoxylum piperitum, close relative of Sichuan pepper This
popular Japanese spice mixture translates as seven-flavor or seven-spice
mix. It is used in the kitchen and as a table condiment to flavor soups,
noodles and grilled meats. Proportions can be varied. The aroma is of the
dried tangerine peel, with a hint of iodine from the laver: the taste is
somewhat dominated by the chili, but not overwhelmingly; and the texture is
gritty. Sometimes rape seeds are substituted for the poppy seeds.
Grind the white sesame seeds and sansho coarsely. Add the laver and dried
tangerine peel and grind again briefly. Stir in the remaining spices and
blend well. In an airtight container, the mixture will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”