Sichuan Peppercorn Powder Or Toasted Peppercorn Salt Recipes
SICHUAN-PEPPERCORN POWDER OR TOASTED PEPPERCORN SALT
I typically toast 1/4 cup peppercorns at a time (it's hard to grind much less) and use any extra powder in seasoning rubs, flatbreads, and stir-fries. However, once ground, this spice quickly loses its pungency-discard it once it is no longer vibrantly fragrant.
Time 20m
Yield Makes about 1/4 cup peppercorn powder (about 1/2 cup peppercorn salt)
Number Of Ingredients 2
Steps:
- 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.
ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
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