Chinese Salt (Spiced)

Chinese Salt is a mix of Sichuan Pepper and sea salt. The Sichuan Pepper adds a distinctive, warm flavour with a tingling sensation on the tongue. That mouth-numbing sensation, known as “ma” in Chinese, is highly prized in Sichuan cuisine, providing a distinct sensory experience. The Sichuan peppercorns contain a compound called hydroxy-alpha-sanshool that creates the unique sensation.

Although not strictly used within Chinese cuisine, this is an extremely versatile seasoning and is typically used to make vegetable spring rolls, noodles and plain rice dishes. The distinct taste and mouth-numbing sensation make it a really intriguing ingredient to experiment with – both when making traditional Sichuan recipes, as well as creative fusion dishes.

Chinese Sichuan Salt is great rubbed onto steak, duck or used as a finishing salt on seared fish. Add a pinch over eggs that have been fried or poached or use in place of normal salt to add an extra punch to meals! Why not try our recipe for Crispy Soy Garlic Tofu.

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