Toasted Sichuan-Peppercorn Powder or Peppercorn Salt
Sichuan Classic, Chengdu Culinary School
Makes about 1/4 cup peppercorn powder
(about 1/2 cup peppercorn salt)
Active time: 20 min Start to finish: 20 min
Ingredients:
1/4 cup Sichuan peppercorns
1/2 cup additive-free kosher salt
(if making peppercorn salt)
Preparation:
Peppercorn powder:
Shake peppercorns in a sieve to get rid of dust, then spread in batches on a white plate and discard any twigs, leaves, thorns, or black inner seeds.
Toast peppercorns in a dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3 to 5 minutes (be careful not to let them burn).
Grind, while still hot, to a powder in an electric coffee/spice grinder and sift through a fine sieve, discarding hulls.
Peppercorn salt:
Follow procedure for peppercorn powder but add kosher salt to peppercorns in skillet and toast them together before grinding.
Cooks' note:
Keep in an airtight container away from heat and light.
Courtesy of Chengdu Culinary School, Chendu, China
