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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