Roasted Szechwan Pepper-Salt


Preparation info
  • Yields

    ½ cup

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is the salt and pepper of China, and how much more interesting than our own! The salt acquires a depth of flavor during roasting that mates beautifully with the numbing tingle of the fragrant flower pepper. Visually, it is like the prettiest of sand beaches, a study of pale browns, golds, and off-whites. Its Chinese use is primarily as a dipping salt to cut the rich oiliness of deep-fried foods. In a Western kitchen, use it as a subtle all-purpose seasoning—for omelettes, roasts, veget