JAPANESE-STYLE SEASONING SALT (1/2 cup)

1-1/2 toasted, crumbled nori sheets

¼ cup toasted sesame seeds

finely grated zest of 2 tangerines or lemons

1 tablespoon kosher salt

1 tablespoon toasted Sichuan peppercorns

2 teaspoons ground ginger

2 teaspoons paprika

2 teaspoons toasted white or black poppy seeds

large pinch cayenne pepper

1. Grind toasted, crumbled nori sheets in a spice mill to a fine powder. Add toasted sesame seeds, finely grated zest of tangerines or lemons, kosher salt, toasted Sichuan peppercorns, ground ginger, paprika, toasted white or black poppy seeds and cayenne pepper; pulse to a uniform spice blend but not to a powder. Can be made 3 days ahead. Store airtight at room temperature.

from Bon Appetit Magazine, July, 2012