Leftover spice powder can be stored in an airtight container for a few weeks and makes a surprising addition to noodles, soups, and sashimi.

Ingredients

　　1 tablespoon white sesame seeds, toasted

　　1 tablespoon black sesame seeds, toasted

　　2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho

　　2 1/2 teaspoons poppy seeds

　　2 1/2 teaspoons sansho powder (optional)

　　1 1/2 teaspoons kosher salt

　　1/4 sheet of nori, finely chopped

　　Grated zest of 1 small orange

　　Mix all of the ingredients together in a bowl.

　　Cooks' Note

　　Sansho, which is made from the ground berries of the prickly ash tree and is related to Sichuan pepper, has a similarly numbing heat, but with bright lemony notes.

　　Cooking in the Moment