You’re grinding without toasting first? I imagine that would be tedious! Toasting brings out the aromas and enables easier grinding.
I lightly toast in a pan, let cool for a few minutes. use a mortar and pestle to grind, and sift through a mesh strainer. I don’t squeeze till the last drop, and I lose some mass as a result, but I get big enough bags it doesn’t matter. The flavors degrade rapidly, so I make only enough to last me for the next two weeks—- I can’t imagine needing to do 1/2 a cup.
To be honest, I’ll shake everything in a bowl so some of the inner seeds fall to the bottom, but I’m not super diligent about removing all of them and smaller twigs. Though, I can’t recall my brands ever having those shark tooth pieces in your picture.
Some brands in the Bay Area are in this thread. Not sure if you can find them online. Sichuan ingredients (SFBA)
