Lemon Pepper
Black or white peppercorns
Lemon zest
Lemon peel (without pith)
Combine peppercorns, zest and peel in a bowl while the lemon zest and peel is drying. Mix up each day to disburse the oil on the peppercorns. Once they are dry pour into a lidded spice jar.
Orange Pepper
Black pepper
Kosher flake salt
Orange peel
Orange zest
Granulated garlic
Granulated onion
Lemon peel
Combine all the ingredients in a bowl while the peel and zest are drying. Once dry add to a grinder or spice jar.
Szechuan Pepper Salt
2 tablespoons Szechuan peppercorn
4 tablespoons kosher o salt
Combine ingredients in a bowl, pour into a hot skillet to dry fry over medium-low to low heat. Shake the pan continuously until smoke appears and the peppercorns are aromatic, ~10min. Pour out of the pan to cool. Once cool pour into a spice mill and process with a few pulses to crush the berries. You can also do it using a mortar and pestle. Store the pepper in a sealed jar, use over several months.