Food & Recipes
2 tablespoons salt
1 tablespoon Szechwan peppercorns (without seeds)
1 teaspoon white peppercorns
In a small, heavy pan toast salt and peppercorns over medium heat, shaking the pan or stirring constantly, until they are smoking hot and smell fragrant. Remove from heat and grind to powder using a spice grinder or mortar and pestle.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)