Toasted Sichuan Peppercorn Salt

Toasted Sichuan Peppercorn Salt

Toasting peppercorns and salt together unlocks a citrusy, tingling aroma for dipping and seasoning.

Total 10 min Makes 16 oz Calories 2/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry-roasted blend pairs numbing Sichuan peppercorns with coarse salt, toasted until fragrant then ground into a fine, aromatic finishing seasoning. It's the classic dip for Chinese roasted meats, fried tofu, and vegetables, and keeps well in a sealed jar for weeks.

Ingredients

  • 1/2 cup cup Sichuan peppercorns
  • 1 cup cup coarse sea salt
  • 1 tablespoon tablespoon white peppercorns (optional)

Method

  1. Set a dry 9-inch skillet over medium-low heat and add the Sichuan peppercorns and white peppercorns, if using.

  2. Toast the peppercorns, shaking the skillet frequently, until they become fragrant and you hear faint crackling, about 2 to 3 minutes. Watch closely so they do not scorch.

  3. Add the coarse salt to the skillet with the toasted peppercorns and continue toasting together, stirring constantly, until the salt turns slightly golden and smells nutty, about 3 to 5 minutes.

  4. Transfer the mixture to a plate and let cool completely to room temperature, about 10 minutes.

  5. Grind the cooled peppercorn and salt mixture in a mortar and pestle or spice grinder to a coarse to fine texture, depending on preference.

  6. Sift out any large husks if desired, then transfer the finished seasoning to an airtight jar for storage.

Rate this recipe

★ 3.6 (1)

Toasted Sichuan Peppercorn Salt

This dry-roasted blend pairs numbing Sichuan peppercorns with coarse salt, toasted until fragrant then ground into a fine, aromatic finishing seasoning. It's the classic dip for Chinese roasted meats, fried tofu, and vegetables, and keeps well in a sealed jar for weeks.

10 min 16 oz 2 cal

Ingredients

  • 1/2 cup cup Sichuan peppercorns
  • 1 cup cup coarse sea salt
  • 1 tablespoon tablespoon white peppercorns (optional)

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat and add the Sichuan peppercorns and white peppercorns, if using.

  2. 2

    Toast the peppercorns, shaking the skillet frequently, until they become fragrant and you hear faint crackling, about 2 to 3 minutes. Watch closely so they do not scorch.

  3. 3

    Add the coarse salt to the skillet with the toasted peppercorns and continue toasting together, stirring constantly, until the salt turns slightly golden and smells nutty, about 3 to 5 minutes.

  4. 4

    Transfer the mixture to a plate and let cool completely to room temperature, about 10 minutes.

  5. 5

    Grind the cooled peppercorn and salt mixture in a mortar and pestle or spice grinder to a coarse to fine texture, depending on preference.

  6. 6

    Sift out any large husks if desired, then transfer the finished seasoning to an airtight jar for storage.