Mar 13, 2013

Roasted Sichuan Pepper Salt

Roasted Sichuan Pepper Salt

When I casually mentioned wanting to learn more about authentic Chinese cooking (after a horrible Chinese take-out dinner), one of my American friends told me I had to start by making a roasted Sichuan pepper salt.

Not that having this seasoned salt will instantly turn me into a fantastic Chinese cook (unfortunately), but it’s a common spice used in Asian cuisine.

Of course, with me being a very compliant woman (cough), I got right to it. Though I must say that having a serious amount of Sichuan peppercorns in my spice cabinet and several boxes of kosher salt did help somewhat.

Lord, have mercy on me. Love it. So simple it’s not even a recipe, but so amazing I have to share it. Truly a flavour maker.

For the record, the gorgeous Pure olive wood tapas board was provided by fonq!

 
Ingredients:

4 tbsp kosher salt
2 heaping tbsp Sichuan peppercorns
skillet with a thick bottom

 

Directions: 

 
Sichuan peppercorns are no peppercorns at all: they’re the red-brown berries of a prickly ash bush, but with a fantastic lemony, peppery flavour. There can be some twigs in the mix, make sure to pick them out. We just need the berries.
 

I used a cast-iron skillet and mixed the kosher salt with the berries.
Roasted Sichuan Pepper Salt

Roast the salt and berries, while continuing to stir now and then, over low to medium heat for about 5 minutes.
Roasted Sichuan Pepper Salt

 
The Sichuan pepper will start to smoke a bit, don’t freak out on me, it’s normal!
 

Finally the salt takes on the colour of the berries and ends up slightly beige.
Roasted Sichuan Pepper Salt

 
Let the mix cool off.
 

Use a food processor or, better yet, a spice mill.
Roasted Sichuan Pepper Salt

Turn it into a fine powder. I loved the mild roasted flavour.
Roasted Sichuan Pepper Salt

My powder was pretty fine, but if you use a food processor you might end up with a coarser mix, just run it through a sieve.
Roasted Sichuan Pepper Salt

Store in an air-tight container and use to your heart’s content!
Roasted Sichuan Pepper Salt

Roasted Sichuan Pepper Salt
Ingredients
    4 tbsp kosher salt
    2 heaping tbsp Sichuan peppercorns
    skillet with a thick bottom

Directions
    I used a cast-iron skillet and mixed the kosher salt with the berries. Roast the salt and berries, while continuing to stir now and then, over low to medium heat for about 5 minutes. The Sichuan pepper will start to smoke a bit, this is normal. Finally the salt takes on the colour of the berries and ends up slightly beige/off-white. Let the mix cool off. Use a food processor or spice mill to turn it into a fine powder. My powder was pretty fine, but if you use a food processor you might end up with a coarser mix, just run it through a sieve.

Meal type: Spixe Mix, Seasoned Salt
Servings: 1
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