Pepper salt is a common seasoning in various regions of China. Pepper salt is a common seasoning in various regions of China. Toast Sichuan peppercorns and salt over medium heat for about a minute or two until the fragrance of the peppercorns is released, then set aside to cool.
In northern China, the method for making pepper salt involves frying Sichuan peppercorns until crispy, grinding them into powder, and mixing them with fine salt. This mixture is typically used as a seasoning for fried chicken or other fried meats. It can be added to the batter of fried foods or sprinkled over fried foods after cooking. Pepper salt is also used in various types of bread, such as pancakes and beef tongue pancakes. It can also be used for barbecuing.
Main Ingredients
The main ingredients of pepper salt are Sichuan peppercorn powder and salt. Pepper salt is essentially a culinary seasoning consisting mainly of Sichuan peppercorns and salt. To prepare pepper salt, Sichuan peppercorns and salt are mixed together and briefly fried in a pan until fragrant, then removed and allowed to cool before grinding.
Pepper salt has a fragrant aroma with a slightly pungent odor when smelled up close. In most cases, pepper salt is used as a dipping condiment for various foods. Pepper salt has a delicious taste with a crispy texture. There are many ways to use pepper salt; it can be used to make dishes such as salt and pepper prawns, salt and pepper walnuts, and salt and pepper potato sticks.
Method of Preparation
First, gather the ingredients: Sichuan peppercorns and salt. Regular table salt can be used, while dry Sichuan peppercorns are preferred. Start by removing any large impurities from the Sichuan peppercorns, then rinse them in water and drain them well. Wet Sichuan peppercorns lack fragrance, so dry ones are preferable.
Next, heat a dry pan over medium heat. Do not add any oil to the pan. Once the pan is hot, add the Sichuan peppercorns and stir-fry them to remove moisture. Fry them gently over low heat until their fragrance is released, then remove them from the pan. Be careful not to burn the Sichuan peppercorns, as burnt peppercorns will not be useful. Transfer the Sichuan peppercorns to a bowl and set aside. Add the salt to the pan and stir-fry until it turns slightly yellow, then remove it from the heat and pour it into the bowl with the Sichuan peppercorns.
Once both the Sichuan peppercorns and salt are ready, if you have a blender at home, combine the Sichuan peppercorns and salt in it and grind them into a powder. Whether making salt and pepper prawns or salt-baked chicken, sprinkling these ingredients will enhance the flavor.
The steps to make pepper salt are simple, but be cautious when frying the Sichuan peppercorns and salt; use low heat and fry them until the Sichuan peppercorns are fragrant and the salt is slightly yellow.
If you don't have a blender at home, a food processor will also work. If you don't have either, you can grind them directly in a bowl; the resulting grains will be larger but can still be used as seasoning. Additional ingredients can be added to the Sichuan peppercorns and salt as desired.
A variety of pepper species
Pepper is a perennial evergreen vine plant in the Piperaceae family. It is produced in many tropical regions around the world, such as Thailand, Indonesia, Malaysia, the Philippines, and Hainan Province, China.
Black and white peppers are the same pepper fruit. Pepper is not limited to black and white varieties. Pepper fruit is categorized into green, black, red, and white types based on its ripeness at harvest and the processing method.
Green pepper is harvested before fully ripening. Fresh green pepper can only be tasted in the place of harvest. After harvesting, green pepper is soaked in salt water or vinegar to preserve its bright color. It can also be processed into dried products using freeze-drying techniques. Green pepper has a delicate aroma with a slightly cool taste. After green pepper is naturally air-dried, its skin becomes hard and wrinkled due to dehydration, resulting in the familiar black pepper. Because the outer skin of pepper is the spiciest part, black pepper has a stronger pungent and spicy taste.
After the pepper fully ripens, its fruit turns reddish-brown, known as red pepper. Red pepper remains on the pepper vine for the longest time, and its grains are slightly larger than ordinary pepper grains. However, its harvesting is not as convenient as green pepper, and the processing loss is also large, resulting in a relatively higher price.
Red pepper has a spicy taste and a strong aroma. To maintain its pleasing red color, it is soaked in water or vinegar, similar to preserving green pepper. If dried, its color will become light reddish-brown. Fully ripe reddish-brown pepper fruit is soaked in water until its skin softens, allowing the white fruit to be exposed after removing the outer skin. This is the milder white pepper.
What Dishes Are They Suitable For?
As a global spice, both black and white peppers are commonly used in Western and Chinese cuisines.As for which types of dishes they are most suitable for, it depends not only on color matching with ingredients but also on whether their flavors can blend well with the ingredients and dishes.
Western Cuisine
The strong and enticing pungent and spicy aroma of black pepper is best suited for various red meat dishes, which also have stronger flavors. The classic dish Black Pepper Steak is probably the most familiar Western dish.
The relatively mild taste of white pepper is more suitable for light-colored ingredients such as veal, chicken, and other white meats, as well as fish and seafood dishes with mild flavors.
Regardless of which type of dish they are used in, freshly ground pepper is usually used because its flavor is best when freshly ground. Just a touch can enhance the spicy and fresh flavor of appetizers, vegetable salads, and main dishes.
Chinese Cuisine
Pepper was introduced to China during the Han and Wei Dynasties and became a common seasoning throughout China during the Ming and Qing Dynasties, thanks to large imports and cultivation. For example, Sichuan cuisine, known for its taste, often uses "three peppers and three fragrances, seven flavors and eight tastes" to describe its unique seasoning. Pepper is one of the three peppers (the other two being Sichuan pepper and chili).
Pepper is now used in many Chinese dishes. Hong Kong-style Cantonese cuisine has adapted Western black pepper sauce, creating many new Chinese-style dishes such as Chinese-style black pepper tenderloin and black pepper mountain chicken slices.
In northern Chinese cuisine, Shandong cuisine is good at using white pepper powder and rice vinegar to prepare Sour and Spicy (酸辣) or Vinegar and Pepper (醋辣) flavored dishes, such as the classic clear soup dish Sour and Spicy Wuyu Egg Soup (酸辣五鱼蛋汤) and milky soup Vinegar and Pepper Fish (乳汤醋椒鱼). When preparing such dishes, white pepper powder is best added just before serving to maintain its spicy aroma.
How many types of pepper do you have at home? Are they pepper grains or pepper powder?
