Sichuan Pepper-Salt

Name: Sichuan Pepper-Salt
Total time: PT0D0H0M
Yield: makes 1/2 Cup
Ingredients: 1 ⁄ 2 cup kosher salt (we like Diamond brand); 1 ⁄ 4 cup Sichuan peppercorns

Serves
makes 1/2 Cup

By SAVEUR Editors

Published on February 27, 2002

This classic Chinese seasoning mixture is typically used in Sichuan cooking as a rub for poultry or meat, or as a dipping salt for fried foods.

Ingredients

¹⁄₂ cup kosher salt (we like Diamond brand)
¹⁄₄ cup Sichuan peppercorns

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Instructions

Step 1

Toast salt and peppercorns in a dry skillet set over medium heat, stirring often, until salt turns slightly grey, 2–3 minutes. The peppercorns will smoke, but be careful not to let them burn.

Step 2

Crush hot mixture to a grainy powder in a mortar, then shake through a sieve to remove husks. Discard husks (or save to season stock).

Toast salt and peppercorns in a dry skillet set over medium heat, stirring often, until salt turns slightly grey, 2–3 minutes. The peppercorns will smoke, but be careful not to let them burn.
Crush hot mixture to a grainy powder in a mortar, then shake through a sieve to remove husks. Discard husks (or save to season stock).