Re: [CH] Szechuan peppercorns
John Shivers (sshivers@execpc.com)
Mon, 12 Jul 1999 13:20:00 +0100
I make a Szechuan peppercorn salt - I dry roast szechuan, black and
white peppercorn together - equal amount - aka one part each . Once I
start smelling 'that" smell - the aroma of the peppercorns - I add two
parts kosher salt - roast another minute or two - usually the salt
changes color just the slightest . I used to then grind this in a spice
grinder but I've taken to putting the mixture in a pepper mill - works
nicely.