Sunday, June 5, 2011
When you bite into the Sichuan peppercorn, it makes your whole mouth tingle like crazy and then go numb for a few minutes.
I’ve tried it in Sichuan cooking. I also found that when I mix it with salt, it’s a great rub on grilled meats.
Prickly Ash Salt
3 tablespoons sea salt
1 tablespoon whole Sichuan peppercorns
Note: This recipe makes approximately 1/3 cup of prickly ash salt.
Dry-roast sea salt and peppercorns in a wok or frying-pan over a gentle heat until fragrant, about 2-3 minutes.
Shake the pan frequently so the mixture doesn't burn.
Allow to cool, then use a mortar and pestle to grind to a fine powder.
Pass through a fine sieve to remove any husks.
Store in a sealed container in a dry place.
Prickly ash salt is at its best when used within 7 days as the pepper loses its fragrance quite quickly once cooked and ground.
Posted by Susan York at 6:48 AM