To roast Sichuan peppercorns

Heat a wok or heavy frying pan to a medium heat. Add the peppercorns (up to 4 tablespoons at a time) and stir-fry them for about 5 minutes until they brown slightly and start to smoke. Remove the pan from the heat and let them cool. Grind the peppercorns in a peppermill, clean coffee grinder, or with a mortar and pestle. Seal tightly in a screw-top jar to store. Alternatively, keep the whole roasted peppercorns in a sealed container and grind as required.