Use this spice to sprinkle on yogurt, roasted winter squash, or mushrooms. Toasted pecans can replace the hazelnuts.
Dried zest of 1/2 orange
1/4 teaspoon fine grain sea salt
1/4 cup toasted hazelnuts
1 tablespoon brown or muscovado sugar
3/4 teaspoon ground cinnamon
1 teaspoon finely ground espresso beans
1 teaspoons poppy seeds
Use a mortar and pestle to crush the orange with the salt. Add the hazelnuts, brown sugar, cinnamon, and espresso and continue to crush until you have achieved a sandy, pebble consistency. Stir in the poppy seeds. Store in an airtight container in a dark place and use within a few weeks.