Toasted Szechuan Peppercorn Salt
You’ll know when you’ve got the Szechuan peppercorns toasted to perfection — your kitchen will be filled with a hard to define pine-meets-vanilla-meets-citrus scent. © The Working Lunch Project
Servings Prep Time
48servings (¼ teaspoon each) 10minutes
Passive Time
2-3days
Servings Prep Time
48servings (¼ teaspoon each) 10minutes
Passive Time
2-3days
Ingredients
Instructions
  1. In a dry skillet, on medium-high heat, shaking frequently, toast the Szechuan peppercorns until their aroma starts to fill-up your kitchen.
  2. Remove from the heat and transfer to a paper towel to cool.
  3. When Szechuan peppercorns are cooled, transfer to a spice grinder and grind to a fine powder.
  4. Force the powder through a small seive and combine with the fine sea salt.
  5. Store in a glass jar in a cool, dark, dry place for 2 to 3 days to allow the flavor to permeate the salt and develop.
Recipe Notes

Nutritional facts per serving:

0 calories

0g fat

590mg sodium

0g carbs

0g fiber

0g protein