SICHUAN SALT AND PEPPER (about 1 cup)

1 cup kosher salt

1/3 cup dried Sichuan peppercorns

1 tablespoon five spice powder

1. Combine ingredients in a 12 inch skillet, cover, and cook, stirring, over low heat until fragrant, about 30 minutes.

2. Working in batches, grind mixture in a spice grinder. Sift through a large mesh sieve and discard peppercorn husks. Let cool and store as you would salt.

from Saveur Magazine