Asian Szechuan Peppercorn Rub


  • 2 tbs szechuan
  • 2 tbs coriander seeds
  • 1 tsp allspice berries
  • 2 tsp kosher salt
  • Heat a cast iron skillet using medium-high heat. Add the peppercorns, allspice and coriander seeds and cook, stirring frequently until fragrant. Do not overcook.
  • Remove from the pan and let cool.
  • Add spices to a spice grinder and grind to a coarse powder, or grind using a mortar and pestle. The spice grinder works best.
  • Rub the mixture into your meat of choice, wrap in plastic wrap and allow to marinate refrigerated for 2 hours.
  • Note that the szechuan peppercorns have a numbing effect and a quite interesting flavor.
  • You may also may experiment adding additional spices to the mix.
  • Recipe may be doubled or tripled.

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