Sichuan Pepper-Salt

This recipe and others can be found in the following article:

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)

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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