|4 tablespoons||Coarse salt|
|2 tablespoons||Fagara (Sichuan pepper)|
Dry roast the salt and fagara in a heavy frying pan over medium heat until the fagara darkens. Cool, then grind. Serve in small bowls as a dip for raw or deep-fried vegetables, roast meat and poultry. Stored in an airtight contianer, it will keep for up to 4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 72 Submitted By DIANE LAZARUS On 02-16-95
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