This version of peppersoup uses freshly ground spices only. Using meat on the bone also helps to intensify the flavour of the soup. I wanted a fairly clear broth and so I skimmed the broth and and strained the spices and crayfish, using just the liquid and not the pulp. However, it is perfectly acceptable to add the ground spices and crayfish straight to the soup, in which case they should be groudn to a fine powder with a spice or coffee mill. Any meat or fish may be used instead of chicken – cooking times will obviously vary.