Instructions: Sichuan peppercorns are known throughout China as flower peppers because they look like flower buds opening. They are reddish brown in colour with a strong pungent odour which distinguishes them from the hotter black peppercorns. They are actually not from peppers at all but are the dried berries of a shrub which is a member of the citrus family. I find their smell reminds me of lavenderwhiletheirtaste is sharp and mildly spicy. They canbe ground in a conventional peppermill and are very oftenroasted before they are ground tobring outtheirfull flavour. Theyaresold wrapped in cellophane or plastic bags in Chinese grocers and are inexpensive. They will keep indefinitely if stored in a well sealed container.

to roast Sichuan peppercorns
Heat a wok or heavy fryingpan to a medium heat. Add the peppercorns (you can cook up to about 150g) at a time) and stir fry them for about 5 minutes until they brown slightly and start to smoke. Remove the pan from the heat and let them cool. Grind the peppercorns in a peppermill clean coffee grinder or with a mortar and pestle. Seal the mixture tightly in a screwtop jar until you need. Alternatively keep the whole roasted peppercorns in a well sealed container and grind them when required.

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