Sichuan-Spiced Dipping Salt
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This aromatic Sichuan-spiced dipping salt is an essential condiment for anyone looking to add a punch of authentic flavour to their cooking. Often found in regional Chinese cuisine, this seasoning combines the numbing heat of Sichuan peppercorns with the earthy warmth of toasted cumin. It is a brilliant example of how a few simple pantry staples can be transformed into a sophisticated finishing salt that awakens the palate without any added sugars.
Quick and easy to prepare, this versatile low-sugar seasoning is the perfect partner for crispy duck, grilled chicken or even roasted root vegetables. By toasting the spices whole, you release the essential oils for a far more intense fragrance than shop-bought alternatives. Simply grind the mixture until fine and serve it alongside your favourite savoury dishes for an instant flavour boost.
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Ingredients for Sichuan-Spiced Dipping Salt
2 tablespoons Sichuan peppercorns
2 tablespoons cumin seeds
2 tablespoons kosher salt
Ingredient info: Sichuan peppercorns are available at some specialty foods stores and at Asian markets.
How to make Sichuan-Spiced Dipping Salt
Combine 2 tablespoons each of Sichuan peppercorns, cumin seeds, and kosher salt in a small skillet over medium heat. Heat, stirring often, until spices are toasted and very fragrant, about 3 minutes. Transfer to a bowl; let cool. Finely grind mixture in a spice mill or in a mortar with a pestle.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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