Roasted Szechwan Pepper Salt

READY IN: 15mins
Recipe by Sharon123

I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt.

Top Review by Rita1652

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.

Ingredients Nutrition

  • 14 cup szechwan pepper, thorns and twigs removed
  • 12 cup kosher salt (if you can't get kosher, use sea salt, not table salt!)

Directions

  1. Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes.
  2. Adjust the heat so the peppercorns don't burn, but they will probably smoke a little.
  3. Remove the hot mixture to a food processor and process for 1 minute to get a fine powder. Or you may gind the mix in a spice grinder. Pour through sieve to remove the peppercorn husks.
  4. Store the mixture in a clean dry bottle, sealed airtight.

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