To Roast Sichuan Peppercorns

Heat a wok or heavy frying-pan to medium heat. Add the peppercorns (you can cook up to about 150 g [5 oz] at a time) and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove the pan from the heat and leave to cool. Grind the peppercorns in a peppermill, clean coffee grinder or with a pestle and mortar. Seal the mixture tightly in a screw-top jar to store. Alternatively, keep the whole roasted peppercorns in a well sealed container and grind them when required.