This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

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.

Reviews / Comments

Not yet reviewed

Be the first to add a review