Comments on: Sichuan pepper, how to grind it correctly?

By: Wei Guo

Wei Guo — Sun, 03 May 2026 14:47:57 +0000

In reply to Inari. Thank you for sharing your experience, Inari. You did exactly the right thing. The yield can vary depending on the peppercorns and how finely they’re ground, so there’s no fixed amount. As long as you follow the recipe, you’re on the right track.

By: Inari

Inari — Sun, 03 May 2026 13:54:23 +0000

I was very nervous about doing it wrong, but I did my best to follow the instructions, and it worked out great. I couldn’t find anywhere saying what amount of pepper corns yields how much powder, but I did about a heaping half a tablespoon of pepper corns, and it made about a quarter of a teaspoon of powder using a mortar and pestle. I’m not sure if I should have kept grinding, but that’s how it worked out this time.

By: Wei Guo

Wei Guo — Fri, 22 Aug 2025 08:32:02 +0000

In reply to Ellie. Chili peppers can definitely be confusing since there are so many varieties. I don’t have a post on them yet, but as a rule of thumb, you can choose milder types like Korean gochugaru flakes, sweet paprika, or deseeded red chilies. They’ll give you flavor without overwhelming spiciness.

By: Ellie

Ellie — Fri, 25 Jul 2025 02:22:27 +0000

Thank you for simple and yet, in depth explanation 🙂
I’m trying to learn about Asian spices and you have helped me with this type of pepper.
On unrelated note;
Do you have similar explanation about chili peppers/flakes? I am so confused about all “hot”/chili peppers, especially how to choose milder version (very spicy foods burn my lips and mouth. I could never use chili oil for example).
Sorry about the rant 🙂

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 10:13:52 +0000

In reply to Paul:-). So happy to hear you enjoyed my Chilli Oil recipe! The supporting spices, like Sichuan peppercorns, really do add so much to the overall flavour. I’m sure you’ll be making another batch soon!

By: Paul:-)

Paul:-) — Mon, 17 Mar 2025 15:16:11 +0000

Hi Wei,
This is So much more than chilli oil. I used a mix of dried facing heaven and dried Guajillo to make chilli flakes with but the supporting spices add so much depth and complexity.
I doubt that this first batch will last long…it’s addictive!

Thankyou,
Paul:-)

By: Wei Guo

Wei Guo — Sun, 18 Feb 2024 10:27:39 +0000

In reply to Iiari.

Hi Liari! I don’t believe there’s a universal conversion from whole Sichuan peppercorns to ground Sichuan pepper due to variables like the dish itself and the method of pepper application. It’s important to note that ground pepper tends to have a more intense flavor, especially when it’s freshly ground. However, it’s not suitable for infusing hot oil in the same way whole peppercorns do. Furthermore, substituting ground for whole Sichuan peppercorns may not work in recipes where the powder is sprinkled on the dish at the end without further cooking.
The best approach is to experiment and taste as you go to find the right balance for your dish.

By: Dennis Kavanaugh

Dennis Kavanaugh — Tue, 13 Feb 2024 20:08:15 +0000

In reply to down. Thanks. Looking online both fine mesh and extra fine mesh are both 30 mesh. Not really that fine. I'll order one and then we will know. :>)

By: Wei Guo

Wei Guo — Tue, 13 Feb 2024 19:39:22 +0000

In reply to Dennis Kavanaugh. Hi Dennis! It's better to use a fine-mesh sieve for the job (no need to be extra fine though). Happy cooking!

By: Dennis Kavanaugh

Dennis Kavanaugh — Tue, 13 Feb 2024 17:42:29 +0000

I purchased some peppercorns and am going to try and grind them myself. I see that you recommend sifting the ground peppercorns before using them. When I go online and look for a sieve, they seem to have only one size that is not specifically named. Is there a specific size of sieve or will something called fine or extra fine good enough?