Combine 75g (3 oz) sea salt with 1 tsp
each of dry-fried coriander and cumin seeds, and 1/2 tsp each of
dry-fried Szechuan pepper, fennel seeds, allspice and sesame seeds.
Grind in an electric spice mill or using a pestle and mortar, making it
as fine or as coarse as you wish. Store in an airtight jar in a cool,
dry place, where it will keep indefinitely.
