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China- Jui Yim (Sichuan Peppercorn Salt)


                 4t                            Salt

1t                            Five spice powder

1/2t                         Sichuan peppercorns



  1. Place all ingredients in a dry wok and cook until peppercorns turn black
  2. Remove peppercorns from mixture and discard (use a sifter)
  3. Salt should be tan in color

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