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Sichuan Roasted Pepper Salt |

Sichuan Roasted Pepper Salt

  • Author: Mike Vrobel
  • Total Time: 10 minutes
  • Yield: 3/4 cup 1x


Sichuan Roasted Pepper Salt recipe

Adapted from: Barbara Tropp, China Moon Cookbook


  • 1/4 cup Sichuan peppercorns, picked over to remove twigs and thorns
  • 1/2 cup coarse sea salt


  1. Roast the pepper and salt: Put the peppercorns and salt in a heavy fry pan, and turn the heat to medium. (Don’t use nonstick for this - the temperature gets high enough for nonstick to give off toxic fumes.) Cook, stirring and flipping often, until the peppercorns are smoking and the salt changes color from white to a gray/tan color, about five minutes. Remove from the heat, let cool for a few minutes, then pour into the grinder.


  • Why 3/4 cup of salt and pepper? Because my salt grinder holds 3/4 cup. If yours is a different size, use 1 part peppercorns to 2 parts salt.
  • A funnel is very useful for filling the salt grinder. Not that I spilled hot peppercorns and salt all over my countertop (and sink, and floor)…
  • Why coarse sea salt? Big chunks of salt work better in a salt grinder.
  • No salt grinder? No worries. If you don’t have a grinder, substitute kosher salt for the coarse sea salt. Once the salt has been roasted and cools down, whiz it in the food processor until finely ground, then pour it into a sealed container (or a salt shaker).
  • What can you use Sichuan roasted pepper salt on? It’s not just for eggs. Anything that works with salt and pepper. It’s great if you want to add a subtle Asian flavor to meat, seafood, or vegetables.
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Category: Seasoning
  • Method: Sear
  • Cuisine: Sichuan