An essential Sichuan condiment. This recipe makes about 2.5 tbsps. It is not worth making in larger quantities as the fragrance dulls with time.

1. Heat a dry wok over a low flame. Add the Sichuan pepper and stir-fry for about 5 mins until the husks are richly fragrant - they will smoke slightly as they are cooked. Take care not to burn them or they will taste bitter. Remove from the wok and allow to cool.
2. Grind the peppercorns to a powder in a spice grinder or pestle and mortar. Sift the powder to remove any remaining stalks or unground husks.
3. Use immediately or store in an airtight jar.