Homemade Sichuan Pepper Dried Mix

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Prep Time: 5 minutes
Cook Time: 3–5 minutes
Total Time: 10 minutes
Yields: ~100g (fills a small spice jar)
Level: Super Easy

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Ingredients:

• 2 tbsp Sichuan peppercorns (whole, dried)
• 1 tbsp black peppercorns (optional, for deeper aroma)
• 2 tbsp dried chili flakes (adjust for heat)
• 1 tsp salt (fine or flaky)
• 1 tsp toasted sesame seeds
• 1 tsp garlic powder (optional)
• ½ tsp ground ginger (optional)

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Instructions:

1. Toast Spices:
   In a dry pan over medium heat, toast the Sichuan peppercorns and black peppercorns until fragrant (about 2–3 minutes). Stir to avoid burning. Let them cool.
2. Grind:
   Once cooled, grind the peppercorns using a spice grinder or mortar and pestle into a coarse blend.
3. Combine:
   In a mixing bowl, add the ground pepper blend to your chili flakes, salt, sesame seeds, and any other optional powders.
4. Store:
   Transfer into a clean, dry spice jar. Store in a cool, dark place for up to 2 months.

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Best Ways to Use It:

• Sprinkle on stir-fried greens or tofu
• Finish off your ramen, dumplings, or rice dishes
• Use as a dry rub for grilled meats
• Add a touch to soups or broths for bold, numbing spice

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Suggestions & Alternatives:

• Can’t find Sichuan peppercorns? Try Timut pepper for a citrusy alternative.
• No chili flakes? Korean gochugaru offers a slightly sweeter profile.
• Add dried orange peel for a citrus twist.
• Craving umami? Stir in a small pinch of mushroom powder.

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Disclaimer:

This recipe is shared for educational and culinary purposes only and should not be considered medical or dietary advice. Always consult your healthcare provider if you have allergies or dietary concerns.