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    You are in: Home / Recipes / Roasted Szechwan Pepper Salt Recipe
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    Roasted Szechwan Pepper Salt

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 25, 2013

      The roasting really brings out the citrus aroma. I enjoy the numbness these bring to the tongue. It does have white plumes as you blend so do put a towel over the blender and then let it settle before sifting (I skipped). This would be good on roasted nuts. Made for Feb Sun and Spice. Thanks Sharon.

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    • on March 26, 2010

      I made this using Sarawak pepper as it's what I have. I don't know if a aroma was all that it would have been if I'd had the proper pepper but it was still lovely. I'm be using the grinder set on coarse and I love the way it comes out with the salt. Be careful in using it, a little does go a long way. Made for Photo Tag.

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    • on December 31, 2007

      The China Moon Cafe was one of my favorite haunts in S.F. They had ginger ice cream to die for!! The cookbook is wonderful (includes the ice cream and pepper/salt recipes), a real keeper if it's still available. The owner unfortunately died of cancer and The China Moon is no more...

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    • on November 01, 2007

      great spice. The house smells great when you heat them and there is an asian restaurant in australia i think that i saw on food network where they roast some every day so that the aroma permeates the restaurant

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    Nutritional Facts for Roasted Szechwan Pepper Salt

    Serving Size: 1 (167 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.8
     
    Calories from Fat 65
    48%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 113186.0 mg
    4716%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 11.5 g
    46%
    Sugars 4.3 g
    17%
    Protein 5.0 g
    10%

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