Submitted by: Jennifer from Chicago, IL
Yield: 16 appetizer servings
Toast all of the spices, except the pink peppercorns, in a small heavy skillet on medium heat, stirring, about 5 minutes. Transfer spices to a mortar and pestel to cool before grinding together. Add the pink peppercorns when grinding the toasted spices. A coffee grinder, or other spice grinder can be used instead of a mortar and pestel.
Cook edamame, in batches, in salted boiling water until tender, about 4 minutes. Immediately transfer, with a slotted spoon, to an ice bath to stop cooking. Return water to a boil between batches. Drain in a colander.
Toss edamame with the spice blend before serving. You may not need to use it all. Add it to taste. Serve at room temperature.
The spice mixture can be made ahead of time and kept in an airtight container for use. This recipe is easily broken down into smaller portions. Just use fewer bags of edamame, and save some of the spice mixture for future use.