*  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.
 
 
 
 
                    - - - - - - - - - - - - - - - - - -