Sichuan Salt & Pepper
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Toasted Sichuan peppercorns ground together with salt, in roughly a 1:4 to 1:2 ratio of pepper to salt depending on desired intensity
Method
- Toast the Sichuan peppercorns in a dry pan until fragrant, cool, then grind together with salt.
- Essential — the peppercorns must be toasted to develop their full numbing-aromatic character before grinding.
Origin: Sichuan, China.
Use: A dipping seasoning and finishing salt for fried foods.
Classic Dishes: Salt and pepper squid/shrimp (classic Cantonese-Sichuan fusion preparations); various fried appetizers.
Storage: Keeps well over a year sealed and dark, given its simple, largely mineral-and-dried-spice composition.
Variations: Some versions include a small amount of white pepper alongside the Sichuan pepper for a more rounded heat.
Substitutions: Plain salt with a small amount of any ground pepper, though the signature numbing quality is entirely lost.
- Toasted Sichuan peppercorns ground together with salt, in roughly a 1:4 to 1:2 ratio of pepper to salt depending on desired intensity
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