Title: Spiced Salt (Chinese Spice)
Categories: Mixes and s, Oriental /
Yield: 1 Servings

4 tb Coarse salt
2 tb 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 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" on Jun 2, 97