Spicy Salt

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

An excellent condiment to keep in your spice cupboard at all times. Great for sprinkling on anything from fried chicken to tofu.


  • 1 tablespoon Sichuan peppercorns
  • 3 tablespoons coriander seeds
  • 1 cinnamon stick
  • 1 teaspoon cloves
  • 2 teaspoons chilli flakes
  • 110 g (3ΒΎ oz) sea salt flakes
  • 1 tablespoon Iranian sumac
  • 1 tablespoon sugar
  • 4 star anise
  • Β½ teaspoon white peppercorns


In a dry frypan over a medium heat, toast the Sichuan peppercorns, coriander seeds, cinnamon stick and cloves until fragrant and lightly coloured. Mix with the rest of the ingredients and blitz in a spice grinder to a fine powder. This mixture will keep in an airtight container for up to 2 months.