Roasted Szechuan Pepper-Salt
- 29g (1/4 cup) Szechuan peppercorns
- 50g (1/2 cup) flaky sea salt
- ½ tsp dried chilli flakes
Into a small heavy-based fry pan place peppercorns, salt and chilli. Place over a medium heat and stir constantly till salt turns off-white and pepper begins to crackle.
Remove from heat and transfer to a spice grinder or mortar and pestle and grind to a rough texture.
Sieve to remove peppercorn husks and grind again to a fine texture.
Store in an airtight container away from direct sunlight for up to one month.