Put the orange peel and ginger on a baking tray and leave it at room temperature for half a day, or dry it in a
Blitz the dried orange peel and ginger in a spice grinder or a mini food processor.
Coarsely grind the chilli flakes, pepper and half the sesame seeds in a mortar and pestle.
Mix all the ingredients together and store in a sterilised screw-top jar for up to 2–3 months.
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