Northern Thai Chile Powder

ingredients

• About 16 diplii diplii (long peppers)
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons Sichuan peppercorns (optional)
• 2 tablespoons torn prik haeng (dried hot red chiles), seeds discarded
• Special equipment: an electric coffee/spice grinder

directions

Break enough diplii diplii in half to measure 2 tablespoons. Toast diplii diplii, coriander, cumin, peppercorns (if using), and chiles together in a 10- to 12 inch heavy skillet over moderately low heat, stirring, until fragrant and coriander seeds are a shade darker, 6 minutes. Transfer spices to a bowl to cool to room temperature, about 5 minutes, then finely grind in grinder.

Cooks' note:

Chile powder can be made 3 days ahead and kept in an airtight container at room temperature.