Adapted from License to Grill by Chris Schlesinger and John Willoughby.
Makes about 1 cup
This simple rub of Asian flavors is super aromatic and excels with chicken or fish. If you don’t have white pepper you can substitute black, but you won’t get quite the same aromatic flavor.
Combine all ingredients and store, tightly covered, in a dry spot. It will keep for up to 3 months.