Sichuan-Peppercorn Powder or Toasted Peppercorn Salt

1. 1

   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.

2. 2

   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).

3. 3

   Grind, while still hot, to a powder in an electric coffee/spice grinder and sift through a fine sieve, discarding hulls.

* Per serving · 4 servings · Values may vary.

No additional tips available.