This spice mixture is for the Five Pepper Rolls entry. It is also good on grilled seafood or as a meat rub. Sprinkle over soups for a nice kick. This recipe is from Savoring Spices and Herbs by Julie Sahni, page 68.
2 tsp black peppercorns
2 tsp white peppercorns
1 tbsp dried green peppercorns
1 tbsp Sichuan peppercorns (may substitute 1 ½ tsp anise seeds and 1 ½ tsp allspice berries)
2 tsp crushed red pepper
Combine the black, white, green and Sichuan peppercorns in a small ungreased frying pan over medium heat. Toast, shaking and tossing, until the peppercorns give off an aroma and are lightly toasted, about 3 minutes. Add the red pepper and continue toasting for another 2 minutes. Remove from the heat. Transfer the pepper to a bowl.
When completely cool, place in the container of an electric spice/coffee grinder and grind until the peppercorns are coarsely ground. Do not powder the mixture; a little texture adds to its appeal. (May be stored in a cool dark place for up to 3 months; do not refrigerate.)
Makes ¼ cup.