Mike Duffy wrote:

> On Wed, 21 Apr 2021 14:04:32 -0500, Hank Rogers wrote:
>
> > You're useless no matter what food you eat.
>
> This is a serious food question, open to anyone.
>
> My pepper shaker is getting low. For my next untravelled voyage into
> epicurean majesty, I'm thinking of Lemon Pepper. I am currently
> procuring fresh whole ingredients, so far:
>
> Home-dried zests: Lemon Lime Oroblanco Minneola Meyer
>
> Solanaceae: Mild Capsicium annum (de-seeded Chipotle) with sun-dried
> tomato (Solanum Lycopersicum).
>
> Peppercorns: Aframomum Melegueta, Ruta Chalepensis, Schinus molle,
> Tasmannia Lanceolata, Lindera Neesiana, Drimys winteri, Zanthoxylum
> (Piperitum, Bungeanum, Armatum), Piper (Longum, Cubeba, Nigrum (black
> white green))
>
> Seeds: mustard celery dill cumin fennel caraway coriander cardamom
> (black & green), anise & star anise.
>
> Root: Turmeric, Ginger
>
>
> I've decided against Onion & Garlic as too overpowering, and against
> salt & sugar for the usual reasons. I plan to go easy on the ginger,
> turmeric, caraway & cumin. I'm looking for advice on amounts, or any
> other suggestions. Please, no lemongrass.

I think it's actually too 'busy'. I would perhaps mix the peppers and
use them in a grinder, then the Chipotle with the sun dried tomatoes
(consider tomato powder instead) and pre-grind then jar them. Last is
the rest of your list. Coarse grind.

Now you have 3 usable spice blends and if you want all three in a dish,
just use all three. But you won't be stuck if you just want pepper for
some use, without lemon.