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Sichuan-Sesame Salt

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic Sichuan-sesame salt is a versatile, low-sugar condiment that brings a sophisticated depth of flavour to your kitchen. By toasting Sichuan peppercorns with nutty sesame seeds and chilli flakes, you create a complex seasoning that offers both a gentle heat and that signature numbing sensation characteristic of Sichuan cuisine. It is a simple yet effective way to add a professional touch to homemade Asian-inspired dishes.

Keep a jar of this savoury blend on your dining table to season grilled meats, roasted vegetables, or even simple fried eggs. This homemade store-cupboard essential is particularly wonderful when sprinkled over crispy tofu or aubergine dishes, providing a punchy finish that is far superior to shop-bought alternatives. It also makes a thoughtful gift for any food lover who enjoys bold, spicy flavours.

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Ingredients for Sichuan-Sesame Salt

  • 1 tablespoon Sichuan peppercorns

  • 1 teaspoon crushed red pepper flakes

  • 2 tablespoons flaky sea salt

  • 1 tablespoon sesame seeds

How to make Sichuan-Sesame Salt

Coarsely grind 1 tablespoon Sichuan peppercorns and 1 teaspoon crushed red pepper flakes. Toss on a rimmed baking sheet with 2 tablespoons flaky sea salt and 1 tablespoon sesame seeds. Bake in a 177°C oven, stirring occasionally, until fragrant, about 5 minutes. Let cool.

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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