Spiced Salt (Chinese Spice)
chinese, mix, spice
4 tablespoon coarse salt
2 tablespoon sichuan pepper
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
From: "Mary Spyridakis" Date: 01 Jun 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings