Sichuan peppercorns, those wonderfully numbing little nuggets that are essential to Sichuanese food, aren’t a true pepper but a similar-shaped dried fruit from the prickly ash tree (Zanthoxylum piperitum). This spice has a great aroma, which is amplified by roasting and grinding. Salt is often considered the foundation of Sichuanese cooking, as it draws out the natural flavours of other ingredients. Where most regions use soy sauce, local salt is more common in Sichuan where it has been mined for thousands of years. Traditional Sichuanese cuisine is categorised into 23 separate flavours, of which ‘Sichuan Pepper & Salt’ is one, with ground dry-roasted Sichuan pepper mixed with roasted salt used as a dip for deep-fried foods. From this traditional flavouring come the ‘Salt & Pepper’ dishes we so often see on Chinese menus. Sichuan salt & pepper seasoning is also known as prickly ash, after the peppercorn plant. Make a batch now for sprinkling over everything, especially deep-fried dishes like Crispy Octopus with Prickly Ash.
Makes about 5 teaspoon
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