Szechuan Peppercorn Infused Salt

1. Toast Sichuan Peppercorns

Place a dry wok over high heat and let it warm up for about 20 seconds. Add the Sichuan peppercorns and stir them continuously for about 1.5 minutes until their color changes to a deep brown and their aroma becomes fragrant.

2. Grind Peppercorns

Remove the wok from the heat and allow the peppercorns to cool slightly. Once cool, grind them into a fine powder using a spice grinder.

3. Dry Salt

Return the dry wok to high heat, letting it warm up again for about 20 seconds. Add the salt and stir continuously for around 2 minutes to dry it out.

4. Combine and Mix

Sprinkle the ground peppercorns into the salt and stir for an additional 30 seconds to thoroughly combine. Turn off the heat and transfer the Szechuan Peppercorn Infused Salt to a dish or store it in a tightly sealed jar.