Sichuan Seasoned Salt Recipes

JAPANESE-STYLE SEASONING SALT

Steps:

• Grind toasted, crumbled nori sheets in a spice mill to a fine powder. Add toasted sesame seeds, finely grated zest of tangerines or lemons, kosher salt, toasted Sichuan peppercorns, ground ginger, paprika, toasted white or black poppy seeds, and cayenne pepper; pulse to a uniform spice blend but not to a powder. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

SZECHUAN SALT-PEPPER

Steps:

• Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)

SICHUAN-SPICED DIPPING SALT

Steps:

• Combine 2 tablespoons each of Sichuan peppercorns, cumin seeds, and kosher salt in a small skillet over medium heat. Heat, stirring often, until spices are toasted and very fragrant, about 3 minutes. Transfer to a bowl; let cool. Finely grind mixture in a spice mill or in a mortar with a pestle.

SICHUAN SEASONED SALT

Steps:

• 1. Combine the salt and both peppercorns in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until the mixture begins to darken and smoke, 3 to 6 minutes. Transfer to a bowl and let cool.2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Store in an airtight jar away from heat and light for up to 6 months.Makes about 1 cup enough for 6 to 8 pounds poultry or seafood