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Roasted Szechwan Pepper Salt

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the peppercorns and salt in a heavy skillet and toast over medium heat, stirring, till the salt turns off white, about 5 minutes. | 2. Adjust the heat so the peppercorns don't burn, but they will probably smoke a little. | 3. Remove the hot mixture to a food processor and process for 1 minute to get a fine powder. Or you may gind the mix in a spice grinder. Pour through sieve to remove the peppercorn husks. | 4. Store the mixture in a clean dry bottle, sealed airtight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    szechwan pepper 1/4 cup - - - -
    kosher salt 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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