This is a simple blend of two spices that I use in various dishes. Instead of mentioning the spices in every dish, I thought I’d just list the basic combinations in their own posts and refer to them from other blog posts.
I use the fine saunf / aniseed for this one, with fresh, whole peppercorns that I hand pound to the required degree of coarseness. You could try it with the coarser variety of saunf too.