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I have, in the past, dried and ground 朝天椒 (cháo tiān jiāo), "facing heaven peppers" as used in Sichuan cuisine. I still keep a small jar of it handy, but just buy it in the market, where it is easily available. That said, I tend to use them whole and unground much more.
This is from the last batch I made.
I have dried and ground 朝天椒 (cháo tiān jiāo), "facing heaven peppers" as used in Sichuan cuisine in the past. I still keep a small jar of it handy, but just buy it in the market, where it is easily available. That said, I tend to use them whole and unground much more.
This is from the last batch I made.
