Sichuan Pepper-Salt

  • Serves

    makes 1/2 Cup

By SAVEUR Editors

Published on February 27, 2002

This classic Chinese seasoning mixture is typically used in Sichuan cooking as a rub for poultry or meat, or as a dipping salt for fried foods.


  • 12 cup kosher salt (we like Diamond brand)
  • 14 cup Sichuan peppercorns


Step 1

Toast salt and peppercorns in a dry skillet set over medium heat, stirring often, until salt turns slightly grey, 2–3 minutes. The peppercorns will smoke, but be careful not to let them burn.

Step 2

Crush hot mixture to a grainy powder in a mortar, then shake through a sieve to remove husks. Discard husks (or save to season stock).

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