Toasted Ground Sichuan Peppercorns
Dry-toasting Sichuan peppercorns before grinding wakes up their citrusy, tingling edge.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Whole Sichuan peppercorns are toasted briefly in a dry skillet to release their fragrant oils, then cooled and ground into a fine, numbing powder. This pantry staple adds the signature tingling heat to mapo tofu, dan dan noodles, and five-spice blends, and keeps well for weeks when stored in an airtight jar.
Ingredients
- 1 cup whole Sichuan peppercorns
Method
-
Pick through the Sichuan peppercorns and discard any stems, black seeds, or debris.
-
Place a dry skillet over medium-low heat and add the peppercorns in a single layer.
-
Toast the peppercorns, shaking the skillet frequently, until fragrant and you see faint wisps of smoke, 3 to 4 minutes.
-
Immediately transfer the toasted peppercorns to a plate and let cool completely, about 5 minutes.
-
Transfer the cooled peppercorns to a spice grinder or mortar and pestle and grind to a fine powder.
-
Sift the ground pepper through a fine-mesh strainer to remove any coarse husks, re-grinding the remainder if needed.
-
Store the toasted ground Sichuan peppercorns in an airtight jar away from light and heat; use within 2 to 3 months for best flavor.
Rate this recipe
Toasted Ground Sichuan Peppercorns
Whole Sichuan peppercorns are toasted briefly in a dry skillet to release their fragrant oils, then cooled and ground into a fine, numbing powder. This pantry staple adds the signature tingling heat to mapo tofu, dan dan noodles, and five-spice blends, and keeps well for weeks when stored in an airtight jar.
11 min 4 oz 5 cal
Ingredients
- 1 cup whole Sichuan peppercorns
Method
- 1
Pick through the Sichuan peppercorns and discard any stems, black seeds, or debris.
- 2
Place a dry skillet over medium-low heat and add the peppercorns in a single layer.
- 3
Toast the peppercorns, shaking the skillet frequently, until fragrant and you see faint wisps of smoke, 3 to 4 minutes.
- 4
Immediately transfer the toasted peppercorns to a plate and let cool completely, about 5 minutes.
- 5
Transfer the cooled peppercorns to a spice grinder or mortar and pestle and grind to a fine powder.
- 6
Sift the ground pepper through a fine-mesh strainer to remove any coarse husks, re-grinding the remainder if needed.
- 7
Store the toasted ground Sichuan peppercorns in an airtight jar away from light and heat; use within 2 to 3 months for best flavor.