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Yield
Serves : Makes about 1/4 cup

How to Make It

Step

In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes. Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl. Add the ground pepper and salt and mix well.

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