Skip to main content
Epicurious

Szechwan Salt-and-Pepper

A sprinkling of this mixture works wonders on stir-fries, even steamed vegetables. It takes no time to make and can simply be set on your table and used as the whim strikes you.

Recipe information

  • Yield

    makes 2 tablespoons

Ingredients

1 tablespoon Szechwan peppercorns (page 369)
1 tablespoon coarse salt

Preparation

  1. Step 1

    Toast the peppercorns in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 2 minutes.

    Step 2

    Mix with the salt and grind in a coffee or spice grinder.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsCondimentSichuan PeppercornHerbs & SpicesVeganDairy FreeVegetarianGluten FreeNut FreeEasy5 Ingredients or FewerQuickCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
One-Pot Summer Vegetable Pasta
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.