This seasoning blend will wake up the flavor of grilled or roasted meats and vegetables. You can also add it to dressings and marinades for extra zing, add it to brownie batter for a spicy treat or sprinkle it on hot, buttered popcorn.
¼ cup whole Sichuan (Szechuan) peppercorns, toasted ½ cup sea salt granules 4 teaspoon chili powder
Remove stems from peppercorns. In a small pan over medium heat, toast the peppercorns just until fragrant or they begin to smoke. Remove from heat and let cool. Grind the peppercorns together with the salt in a spice grinder or food processor to a fine powder. Sift through a mesh strainer into a small bowl to remove husks. Stir in chili powder. Transfer the seasoning blend into an airtight container and store in a cool, dark place.
Discover more information about A Passion for Pepper: Parsing Peppercornsin the archived edition of our July 2014 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ a passion for peppercorn ]
