Try this Spiced Salt (Chinese Spice) recipe, or contribute your own.
Suggest a better descriptionThis salt is served in small bowls and used as a dip for raw or deep- fried vegetables, roast meat and poultry. Dry roast the salt and Sichuan pepper in a heavy frying pan over a medium heat until the Sichuan pepper darkens. Cool, then grind and store in an airtight container for up to 4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis"
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 1 | ||
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Calories: 33 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 27911.4mg | 962 % | |
Potassium 166.9mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 4.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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