China South of the Clouds

Traveling and Cooking in China's Yunnan Province

Sichuan Peppercorn Powder

March 21st, 2013

Toast whole, red Sichuan peppercorns in a dry wok over medium heat for about a minute, stirring constantly to keep them from burning. When toasted, remove them from heat and crush them into a fine powder using a mortar and pestle or a spice grinder. Store in an air-tight container.