INGREDIENTS

INSTRUCTIONS

Adapted from The Modern Art of Chinese Cooking (Morrow '82) and China
Moon Cookbook (Workman '92).  An all-purpose Chinese seasoning. Great
as a finishing for soups,  pastas, vinaigrettes, buttered corn, grilled
burgers ... Use  sparingly. The peppercorns heighten the flavor of the
salt, making  this a fine gift for those who watch their salt.  Makes
1/2 cup. Serving Size is 1 tsp  Combine the peppercorns and salt in a
heavy, dry skillet. Toast over  moderate heat, stirring, until the salt
turns off-white and the  mixture is intensely fragrant, about 5
minutes. The peppercorns will  smoke; do not let them burn. Grind the
hot mixture in a food  processor or with a mortar and pestle until
fine. Sieve to remove  husks. Store airtight in a clean bottle.
Sichuan peppercorn note: If you've had the good fortune to travel in
China and land some fabulously pungent Sichuan peppercorns, you'll
want to use only about half as much. This recipe is styled for the
average grade stuff imported to the U.S., which is gray-brown instead
of red-brown and frequently packed with a lot of dust and debris  which
should be sifted out before use.  A great local source for Sichuan
peppercorns (and chili flakes too!)  is San Francisco Herb Co., 250
14th Street in SF, 415.861.7174.  Romanization note! Sichuan and
Szechwan are the same place, namely  the rich and fertile
mountain-bound province in central China whose  name means "Four
Streams", where chilies and Sichuan peppercorns are  kings of the
kitchen. "Szechwan" is the classic way linguists wrote  the name.
"Sichuan" is the modern romanization.  NOTES : Cal 0.8 Total Fat 0g Sat
Fat 0g Carb 0.2g Fib 0.1g Pro 0g Sod  Recipe by: Barbara Tropp, The
Modern Art of Chinese Cooking  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Mar 07,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Sodium: 361mg
Protein: 0g