Sichuan Peppercorn Salt Recipe

Szechuan peppercorns
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Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Servings: 72 servings
Yield: 1/3 cup
Nutrition Facts (per serving)
0 Calories
0g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 72
Amount per serving
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 353mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Getting tired of using plain old salt to season your food? Sichuan (Szechuan) peppercorn salt makes a spicy alternative. This pepper salt is commonly used in Chinese cuisine on dishes to add a bit more spice and heat. This recipe combines Sichuan peppercorn and kosher salt that are heated until aromatic, cooled, and then blended together. Feel free to improve upon the basic recipe by adding other types of peppercorns, such as black or pink peppercorns, to the mix. You can also vary the ratio of Szechuan peppercorns to salt to suit your own preferences. Once you've made the peppercorn salt, try it in some Chinese chicken recipes. It's really good on chicken wings.

Sichuan (Szechuan) peppercorns are made from the seed husks of Chinese ash trees and are known for their mouth-numbing, tingly quality. This spice is fragrant, which some say is similar to lavender, and the taste changes from bitter, heat, then a citrusy flavor. It is a main ingredient in Chinese five-spice powder. You can find Sichuan peppercorns at some local grocery stores, like Walmart, an Asian market, or online. 

Get some little glass jars with lids and decorate them with a bow as this peppercorn salt is a great holiday gift for lovers of Chinese cuisine and a bit of spice and heat. 


Steps to Make It

  1. Gather the ingredients.

  2. Mix together the salt and the peppercorns. Heat in a heavy frying pan over medium-low to low heat, shaking the pan continuously until smoke appears and the peppercorns are aromatic (8 to 10 minutes). Cool.

  3. There are several ways to process the peppercorn and salt mixture. The easiest is to blend it in a blender or food processor until the peppercorns are crushed (about 30 seconds). You can also do it the old-fashioned way, by using a mortar and pestle. Another option is to roll a rolling pin over the mixture.

  4. Store the pepper in a sealed jar at room temperature. (It will last for several months).

How to Store

Sichuan peppercorn salt can be stored for up to a year. Put it in a small glass jar that has a tight lid and place it in a cool, dark, and dry place.

What's the correct name, Sichuan or Szechuan?

Interestingly enough, Sichuan and Szechuan are both correct. The name for this peppercorn comes from the Sichuan province in northern China. This province was formerly spelled "Szechuan" in English. Sichuan is more commonly used on the west coast of China, while Szechuan is used more on the east coast. Sichuan is believed to mean "four rivers" after the province's four major rivers.