Spicy Salt

• 1 tablespoon Sichuan peppercorns
• 3 tablespoons coriander seeds
• 1

In a dry frypan over a medium heat, toast the Sichuan peppercorns, coriander seeds, cinnamon stick and cloves until fragrant and lightly coloured. Mix with the rest of the ingredients and blitz in a spice grinder to a fine powder. This mixture will keep in an airtight container for up to 2 months.