This, Homemade Salt and Pepper Spice Mix, is one of those blends that earns its place in the store cupboard the moment you make it. Sharp, warm, and lightly fiery, it takes about two minutes to put together and works on almost anything that benefits from a clean, peppery heat.

I first made it in preparation for salt and pepper prawns — a dish where the spice mix does all the heavy lifting. But it has since found its way onto squid, chicken wings, crispy tofu, and even a pile of fried potatoes on a lazy Tuesday evening.

Homemade Salt and Pepper Spice Mix – The Flexible Chef

Homemade Salt and Pepper Spice Mix

• 1 tablespoon Sichuan peppercorns, lightly toasted
• 6 black peppercorns, lightly toasted
• 1 tablespoon celery salt
• Large pinch chilli flakes

Grind everything together in a pestle and mortar or spice grinder until you have a rough, uneven powder. You want texture, not dust.

How to Use It

Toss prawns, squid, or chicken pieces in a little cornflour, then coat lightly in the spice mix before frying. Scatter over crispy fried potatoes straight from the pan. Use as a dry rub on chicken wings before baking. It keeps well in a sealed jar for up to a month — though in my experience it rarely lasts that long.

This recipe is part of my Spice Blends & Condiments – The Flexible Chef's Complete Collection.

Find more recipes and food adventures here.

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