This popular blend is available at Asian markets, but if you want to make your own custom blend, this will serve as a guide.
Cook citrus peel on a baking sheet for 30 minutes. Cool, and reserve. Using a pestle, pound and grind the dried chiles in a mortar. Add citrus peels and sesame seeds to the mortar and pound the mixture lightly to bruise the seeds and blend the mixture together with the chiles. Do not grind to a paste. Place in a small bowl.
Add poppy seeds and seaweed to chile mixture, and stir to combine. Place in a spice shaker and use as a garnish for your favorite Asian dishes.
Make It Ahead: The sesame mixture can be made up to one week in advance if stored in an airtight container.
Makes about 1/4 cup
Recipes adapted from "Fondue & Hot Pots" by Susan Fuller Slack.
Related Recipe Categories
Sauces, Spreads, and Spices