Chongqing Spice Mix

Amounts and times written inside the steps are for the original quantity.

1. 01
   First, make the spice mixture. Toast the Szechuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom, and cloves in a dry skillet over medium heat, stirring continuously until fragrant. In a small bowl, combine the toasted spices with the sugar, salt, mushroom powder, and cayenne.
2. 02
   In a spice or coffee grinder, grind the spice mix to a powder, working in batches if necessary. The spice mix will keep in an airtight container for about a week before losing much of its potency.
3. 03
   Next, make the mushroom powder. Use a pair of kitchen shears to snip the kombu into 4 or 5 smaller pieces, then grind it to a fine powder in a spice or coffee grinder or blender. Transfer to a bowl.
4. 04
   Grind the mushrooms to a powder and combine with the kombu. Store in an airtight container at room temperature. Like ground spices, this begins to lose its potency immediately.

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