Spiced Salt(Chinese Spice)

* Exported from MasterCook *

Spiced Salt (Chinese Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp coarse salt
2 tbsp 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.




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