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
1. 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.
2. 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
1880mg CFF 9.3%
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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