Ground roasted Sichuan pepper

Ground roasted Sichuan pepper

Hua jiao mian

By
From
Every Grain of Rice
Photographer
Chris Terry

This seasoning is one of the essentials of Sichuanese cookery and is used particularly in dips and cold dishes. Always make it freshly if you can, since it loses its fragrance quickly. A tiny amount goes a long way, so I roast and grind it a tablespoonful or so at a time and try to avoid keeping it for longer than a week.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Stir whole Sichuan pepper in a dry wok over a very gentle heat until it is wonderfully fragrant, taking great care not to burn it. This normally takes three to four minutes. Transfer immediately to a mortar, then grind it to a fine powder with the pestle. For best results, sift the powder through a tea strainer and discard the white husky residue, which has no flavour.
Tags:
Chinese
Sichuanese
Asian
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