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Szechwan peppercorns, to roast
Heat a wok or heavy frying pan to a medium heat. Add the peppercorns in a single layer and stir-fry them for about five minutes until they start to smoke, and give off their strong aroma. Remove from the heat and allow to cool. Seal in a screw-topped jar, and grind in a pepper mill (or pestle and mortar) as required.