Cooking with Sichuan peppercorns?

I recently bought myself a packet of sichuan peppercorns. I like the flavor, but I'm a little perplexed at the preparation. I can't just toss them into a dish.
Do you toast/roast them? Grind?
Some online resources tell me to pick the seeds out because they are gritty. Is there an easy way to do it? Do you make a chili oil?

Also, what are your favorite applications?


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.