This is a pungent-salty-sweet mix of Sichuan pepper and white peppercorns, sea salt, fragrant sweet spices and a dash of sugar. It’s great for seasoning seafood or roast chicken, or as a tasty dip for deep-fried foods, or sprinkled over toasted nuts.
Dry-fry both types of pepper, the cassia bark and star anise in a heavy-based pan over medium heat, shaking the pan, until the Sichuan pepper begins to smoke and smell fragrant.
Grind to a coarse powder with the sea salt flakes, using a clean electric coffee grinder or a hefty mortar and pestle. Stir in the sugar, then store in an airtight container for up to 2 months.