Sesame Szechwan Salt

Sesame Szechwan Salt
15 March 2009
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

This delicious, fragrant salt and pepper blend is wonderful on plainly grilled shellfish and poultry.

Good with:
Seafood: any fish or shellfish
Poultry: chicken, turkey, game hen
Meat: lamb, pork, veal



    • 1 tablespoon sesame seeds
    • 2 tablespoons cracked Szechwan pepper
    • 2 tablespoons kosher salt
    • 2 teaspoons cracked black pepper
    • 1 teaspoon ground ginger


Heat a small, heavy skillet over high heat for 1 minute. Add the sesame seeds and stir until the seeds start to pop. Remove from the heat and add the cracked Szechwan pepper; stir until aromatic. Add the salt, black pepper, and ginger.

Can be stored in a tightly closed container in the refrigerator for up to 2 weeks.


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