© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Gourmet, June 2000
Servings: about ½ cup
Once ground, this spice quickly loses its pungency—discard it once it is no longer vibrantly fragrant.
¼ cup Sichuan peppercorns
½ cup additive-free kosher salt
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 and salt 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. Keep in an airtight container away from heat and light.