Roasting Sichuan Peppercorns

Appears in

Published 1981

Roasting brings out the fragrance and flavor of these peppercorns.

Put the peppercorns in a skillet or a wok over high heat. Shake the pan occasionally. Roast for a minute or so, until their fragrance becomes strong, then turn off the heat.
Crush the peppercorns in a bowl with the handle of a cleaver or in a mortar and pestle. A blender or food processor does a good job, too. Do not overprocess. The peppercorns should just be coarsely ground.