Roasted Szechuan Pepper-Salt

11:30 am on 15 May 2012


  • 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.

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