dsi1 wrote:

> On Wednesday, April 21, 2021 at 10:55:49 AM UTC-10, 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.
>
> You can get a can (it's kinda small!) of this stuff. It's pretty mild
> and you can use it on practically anything.
>
https://www.amazon.com/Yawataya-Isog...dp/B0049RFAQ4/

You see that pop up randomly in my recipes I post. I just call it
Shichimi. It's like a 'hot pepper blend for those who don't like super
hot'. Very complex flavor but with proper use, can blow your socks off
or just warm a dish a little. Try sprinkling a little on scrambled
eggs.