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00This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
Ingredients
1/4 cup whole Sichuan peppercorns
1/2 cup salt (if you can't find salt from Sichuan, kosher is best)
1/2 cup salt (if you can't find salt from Sichuan, kosher is best)
Instructions
Roast the peppercorns in a heavy pan over medium heat.
The peppercorns will smoke. (Moderate the heat so that they don't burn.)
Once they smoke, take them off the heat and cool.
In a food processor or spice grinder, grind the peppercorns and the salt
until you have a fine powder.
Sift to remove the shells. Store the pepper salt in an airtight container in a cool, dark place.
| Servings |
| 1/2 cup |
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This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly Dukes
Ingredients1/4 cup whole Sichuan peppercorns 1/2 cup salt (if you can't find salt from Sichuan, kosher is best) InstructionsRoast the peppercorns in a heavy pan over medium heat. The peppercorns will smoke. (Moderate the heat so that they don't burn.) Once they smoke, take them off the heat and cool. In a food processor or spice grinder, grind the peppercorns and the salt until you have a fine powder. Sift to remove the shells. Store the pepper salt in an airtight container in a cool, dark place.
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