Toast shiitake, cumin, coriander seed, white peppercorn, and red spur chili in hotel pan in 180°C oven for about 20 minutes or until toasted and very fragrant, then transfer to blender, blend on high speed to very fine powder, pass through tamis.

Combine sugar, salt, water, and sunflower oil in saucepan, bring to boil over high heat, then remove from heat.

In medium mixing bowl, add dried shiitake and spice powder, then pour over hot liquid, stir to combine and cool to room temperature, taste and adjust as needed.