On Thursday, April 22, 2021 at 11:24:41 AM UTC-10, cshenk wrote:
> 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.

The Japanese take their 7 spice very seriously! You can go to a shop and have a custom blend made for you. Brilliant!
https://www.youtube.com/watch?v=2JzVfE43mIY