Bring the broth to a simmer

2. While the broth is heating up, grate the shiitake mushroom caps on a MicroPlane grater (it becomes almost powder like) and adds a wonderful umami flavor to the paste. If you use the preserved garlic, mash the cloves or if you use fresh garlic, also grate it finely with the MicroPlane grater.

When the broth is simmering stir in the pepper flakes, garlic and the grated shiitake mushrooms and let it simmer with a closed lid for about 5 min.

With a  ceramic mortar bowl and wooden pestle(in Japan it's called Suribachi) grind the cumin seeds and take 3 deep breaths to enjoy deeply the aroma of the freshly ground cumin.

Let the pepper sauce cool for about 10-15 min.  While the paste is cooling sterilize three jars and the lids. I used two 1/4 pint and one 1/2 pint jars.

When the sauce has cooled down you can blend the sauce with an immersion blender.  If you do not have an immersion blender go ahead and use your upright blender or food processor instead. Make sure the pepper sauce has cooled down before you fill it in. Otherwise the heat will lift off the lid and believe me, you do NOT want to deal with the mess this creates:-))! Now blend everything until you have a medium thick paste. If it is too thick just add broth a teaspoon at time.

If you used a food processor or upright blender put the paste back in the pot. Now add cumin, thyme, oregano, salt, vinegar and the coconut sugar (or maple syrup if you choose) and let the paste simmer for 3 more minutes with the lid closed. It will splatter all over if not! Taste the paste and add salt or drops of vinegar to taste if needed.

Fill the paste in the jars and close the lids.

Guten Appetit!