Spiced salt (chinese spice)

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Coarse salt
2 tablespoons Sichuan pepper

Directions

This salt is served in small bowls and used as a dip for raw or deep- fried vegetables, roast meat and poultry.

Dry roast the salt and Sichuan pepper in a heavy frying pan over a medium heat until the Sichuan pepper darkens. Cool, then grind and store in an airtight container for up to 4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97

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